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 New York Times Recipe

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

Chilled Cucumber Soup With Avocado Toast From The New York Times

Eats Now Editorial Team · 1269 kcal · Soups & Stews

Chilled Cucumber Soup With Avocado Toast From The New York Times – a delicious recipe with cucumber, buttermilk, garlic, anchovy, scallions, herbs. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Chilled Cucumber Soup With Avocado Toast From The New York Times

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