Chilled Cucumber Soup

Click for larger view

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

  • ½ lemon

  • 2 tablespoons crumbled feta cheese

  • Extra-virgin olive oil, for serving

  • Freshly ground black pepper

  • Fresh dill, for serving



  1. 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.

  2. 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.