Chilled Cucumber Soup with Avocado Toast
Recipe Date:
March 15, 2026
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb cucumbers, peeled
- 2 cups buttermilk
- 1 large garlic clove, smashed
- 2 anchovy fillets (optional)
- 2 small whole scallions
- 1/2 jalapeño, chopped
- 1/2 cup packed mixed herbs
- 1/2 tsp sherry or white wine vinegar
- 3/4 tsp salt
- 4 slices of a baguette, toasted
- 1 avocado, thinly sliced
- 1/2 lemon
- 2 tbsps crumbled feta
- extra-virgin olive oil
- 1 ear of corn
Directions
Tasting Notes: This is a delightfully bright recipe that pairs well with sparkling or a dry Rosé. The freshness of the soup and herbs compliments the brightness of the sparkling.
Serena's Tips: Add more cucumbers to emphasize the freshness, especially if you can get fresh cucumebrs from your garden ro a farmer's market. No need for the second pepper if you have hot jalapenos. We did grilled corn instead of raw kernels to add a slight sweetness.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1014924-chilled-cucumber-soup-with-avocado-toast
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of Evan Sung for the New York Times.
