Chilled Cucumber Soup With Avocado Toast
Updated August 7, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 15 minutes
- Rating
- Comments
- Read 231 comments
Ingredients
1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 ½ cups plain yogurt plus ¼ cup water)
1 large garlic clove, 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
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
2 tablespoons crumbled feta cheese
½ lemon
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving
Five Bright and Summery Recipes for Lazy Vacation Days
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Preparation
- Step 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.
- Step 2
On the toasted bread, smash the avocado slices. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
- Step 3
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Private Notes
Comments
This was very delicious, refreshing and elegant. I skipped the toast but crumbled the feta, with the corn kernels, into the soup. Perfect. I kept pretty much to the recipe, otherwise. No single flavor stood out, which I think is how it should be. More vinegar or lots of lemon or more anchovy or whatever might threaten the delicate balance of this one. I rarely say that, but there's perfection here...
This turned out to make a really complex spring soup, with a few spontaneous changes. First, I used a VitaMix to get a really smooth puree. Use twisty armenian cukes; 1 T of fish sauce, instead of anchovies; green garlic, instead of the garlic and scallions; lots of mint and lemon balm, by way of herbs; 5 or 6 whole kumquats and about 1 T lemon juice, instead of vinegar; puree the avocado with the soup; add salt and hot sauce at the end to taste. Garnish with chopped mint or basil and EVOO.
I have made this soup with and without the anchovies. i have found the soup has much more depth with the anchovies added...so I wouldn't leave them out.
This is an excellent warm weather lunch and sooo easy!
The herb mix is the catch here. Make your selection according to your taste, because the herbs shine bright from the very subtle flavors of cucumbers and buttermilk. It is a delicious, refreshing plate for hot summer days.
It's a 95 degree in London, with no AC and this was an absolute winner. It’s going to be a go too this summer. My husband said he’d eat it every day with a nice crusty loaf of bread -used more than half a jalapeño -added an avocado -used the yogurt substitute -dill, mint, basil Only have a large smoothie blender but I was able to do it in batches
The flavor is nice but I'd love it to be a bit thicker. Should I lessen the cucumber and buttermilk?