How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chilled Cucumber Soup With Avocado Toast From The New York Times?

You need 19 ingredients. The key ingredients include: 1 lb cucumber, 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), and more.

Is Chilled Cucumber Soup With Avocado Toast From The New York Times suitable as soups & stews?

Yes, Chilled Cucumber Soup With Avocado Toast From The New York Times falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Chilled Cucumber Soup With Avocado Toast From The New York Times?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Cucumber Soup With Avocado Toast From The N

Name: Chilled Cucumber Soup With Avocado Toast From The New York Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cucumber, 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; 1/2 jalapeno, seeded, deveined and chopped; 1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro); 1/2 teaspoon sherry wine or 1/2 teaspoon white wine vinegar, more to taste; 3/4 teaspoon kosher sea salt, plus more to taste; 4 slices baguette or 4 slices other bread, toasted; 1 avocado, pitted, peeled and thinly sliced; 1/2 lemon; 2 tablespoons crumbled feta cheese; 1/4 cup spitiko extra virgin olive oil, for serving; 1 teaspoon fresh ground black pepper; 1 ear of corn, shucked, kernels sliced off; 1/2 cup toasted pine nuts; 1/2 cup red onion, diced; 1 bunch fresh dill, for serving

Warm up with this hearty Chilled Cucumber Soup With Avocado Toast From The New York Times recipe. Made with cucumber, buttermilk, garlic and anchovy. Ea…

This Chilled Cucumber Soup With Avocado Toast From The New York Times relies on simple, everyday ingredients such as anchovy fillets (optional), lemon, crumbled feta cheese and fresh ground black pepper. It comes together quickly and makes 4 servings, at about 1269 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

1269

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Chilled Cucumber Soup With Avocado Toast From The New York Times

Tips for the best results

Variations & substitutions

My Personal Notes

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