Cucumber anchovy jalapeño soup
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Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories252.3 kcal (13%)
Total Fat10.9 g (16%)
Carbs30.2 g (12%)
Sugars10.4 g (12%)
Protein10.8 g (22%)
Sodium869.9 mg (43%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
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.
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