Cucumber anchovy jalapeño soup

3 steps

Updated at: Sun, 30 Jun 2024 20:39:57 GMT

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Ingredients

4 servings

1 poundcucumbers

peeled, halved lengthwise and seeded

2 cupsbuttermilk

or use 1 1/2 cups plain greek yogurt plus 1/4 cup water, I use lowfat buttermilk and only use 1 1/2 cups, plus 1/2 cup water

1garlic clove

large, peeled and smashed

2anchovy fillets

Recipe says this is optional, but don’t be a wuss it adds a “umami” flavor that really enhances the recipe and doesn’t stand out as anchovy explicitly

2scallions

small whole, trimmed

0.5jalapeño

seeded, deveined and chopped

½ cupmixed fresh herbs

packed, like mint, parsley, dill, tarragon, basil and cilantro, I use fresh mint, basil, oregano, thyme, chives, and parsley, basically what grows in my herb garden

½ teaspoonsherry vinegar

or white wine, more to taste

¾ teaspoonkosher sea salt

plus more to taste

4slices baguette

or other bread, toasted

1avocado

pitted, peeled and thinly sliced

0.5lemon

2 tablespoonscrumbled feta cheese

Extra-virgin olive oil

for serving

black pepper

Freshly

1 earcorn

shucked, kernels sliced off

Fresh dill

for serving

Instructions

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. I usually stop here.

Step 2

- 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.

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.