Chilled Cucumber Soup
Summers are hot and long where we live. It makes us not want to turn on any hot appliance in our kitchen. This is a quick and easy chilled soup that makes a great light lunch or a first course to an elegant dinner. Garnish with what you like; corn kernels or in this case chopped avocado drizzled with lemon juice.
MAKES: 2 Servings
PREP/COOK TIME: 20 minutes
1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk
2 or 3 large garlic cloves, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
½ jalapeño, seeded, deveined and chopped
½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
½ teaspoon sherry or white wine vinegar, more to taste
¾ teaspoon kosher sea salt, plus more to taste
1 avocado, pitted, cubed
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
Fresh dill, for serving
In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
Distribute soup between 4 bowls and garnish with cubed avocado sprinkled with lemon juice, crumbled feta cheese, a few sprigs of dill and a drizzle of olive oil.