Cool down with this yummy summer soup! The cucumber will help you stay hydrated and the jalapeños give the perfect kick. Ingredients from your CSA share/the farm: cucumbers, corn, jalapeños, mint, parsley and basil.
1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 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
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
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.
Smash avocado slices on the toasted bread. 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.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
Recipe from NYTCooking.