Chilled Cucumber Soup With Avocado Toast Recipe (2024)

This was very delicious, refreshing and elegant. I skipped the toast but crumbled the feta, with the corn kernels, into the soup. Perfect. I kept pretty much to the recipe, otherwise. No single flavor stood out, which I think is how it should be. More vinegar or lots of lemon or more anchovy or whatever might threaten the delicate balance of this one. I rarely say that, but there's perfection here...

This turned out to make a really complex spring soup, with a few spontaneous changes. First, I used a VitaMix to get a really smooth puree. Use twisty armenian cukes; 1 T of fish sauce, instead of anchovies; green garlic, instead of the garlic and scallions; lots of mint and lemon balm, by way of herbs; 5 or 6 whole kumquats and about 1 T lemon juice, instead of vinegar; puree the avocado with the soup; add salt and hot sauce at the end to taste. Garnish with chopped mint or basil and EVOO.

I have made this soup with and without the anchovies. i have found the soup has much more depth with the anchovies added...so I wouldn't leave them out.
This is an excellent warm weather lunch and sooo easy!

Truly delicious. I made with 2% organic buttermilk, organic produce, equal parts basil, tarragon, parsley, and mint from my outdoor pots. I forgot to deseed cucumbers and didn't use corn. I served with an open sandwich of egg bread, marscapone,
Nova Scotia salmon, lemon juice and capers. A great dinner on a hot summer night.

I think the soup should be well chilled before serving, 6 hours at least, like gazpacho the flavors need time to assimilate, and they become much more subtle.

Try putting lump crab to make it a main course.

Huge cucumber harvest this year, so I've made this multiple times. My formula: 3 cups chopped seeded cukes, 1/2 onion, chopped, 3 scallions, chopped, 1 tsp anchovy paste, 2 glugs Cholula hot sauce, 1 seeded jalapeño, 1 cup whole milk greek yogurt, juice of 1/2 lemon, big handful mixed fresh mint, thai basil and parsley, glug of olive oil, glug of sherry vinegar, grind of pepper, 1/2 avocado. Puree in Vitamix. Garnishes: corn, chives, diced tomato, diced cukes, feta, more Cholula. Yum!

I too added an avocado, which I thought added more body to the soup. And I used the whole jalapeno which gave it more zip. I used fish sauce instead of anchovies because my husband can't eat anchovies. We enjoyed this thoroughly and will surely make it again. Thanks for all the previous tips.

This has been a wonderful started for at least three meals this week. It's so cool and refreshing -- and much easier and less messy than my husband's cooked and hand-blended version. I used yogurt. The anchovies are a french touch--and necessary, I think, to substitute for the missing fish or chicken broth. They provided the secret flavor--subtly beneath the surface. I used a whole tin drained because I wasn't sure what counted as a filet.

I added abut and eighth of a cup of olive oil, which added body and flavor and a few more calories...

Used kefir in place of buttermilk and added two avocados to the soup, which resulted in a beautifully thick and creamy soup. I think next time I'll add some chopped walnuts to the top to give the flavor some more depth.

This is a satisfying spring/summer light supper with some crusty whole wheat bread. Use a VitaMix for a super-smooth puree. A few suggestions to add to the puree to make it richer and more complex: a few seeded kumquats; the avocado; lemon juice instead of vinegar; lots of fresh mint and some lemon balm; dash (or two) of habanero hot sauce instead of jalapeno; 1 T fish sauce instead of anchovies (add salt at the end if needed); a little green garlic. Garnish with chopped basil and EVOO.

I used culinary Coconut Milk, as I don't do dairy and it was Amazing. Had fresh Cucumbers from the garden I wanted to do something with, but not all the ingredients... no anchovy paste, jalapeno nor scallions... instead used valdalia onions, red/yellow small peppers and Wes Indian Hot Pepper Sauce. AND I needed a bit of oil for my food plan, so I used a dash of Sesame Oil. Loved the flavors together.

It seems one can't go wrong with this receipe...in its original presentation, reportedly ~ near perfect!THEN all the (sensible, credible, mostly subtle) variations!Oh thank you!I'm all for that final drizzle of EVO as pictured, & I'm fascinated how good ADDING the avocado is to the mix pre-blitzing!But repeating avocado toast may still not be ruled out , surely?Now guys, rubbing the toast with garlic prior to the topping of avocado couldnt go astray, do you reckon?!

My wife and kids asked to cut the jalapeño amount by 1/2. I personally liked the volume as specified in the recipe - 1/2 of a pepper.

Delicious!

when is the dill used?

Skipped the anchovies because the tin's use by date was 2016. Used red pepper flakes and subbed about 1 TB white onion for scallions. Herbs were mint & dill. Unfortunately, this turned out very watery. I had to add sour cream. Nevertheless, flavor was good. Glad I used pepper flakes. Next time I'll drain the cucumbers before putting them in the blender.

This was a hit! Made it with 4 cups of whole milk Greek yogurt instead of buttermilk and a mixture of fresh herbs - mostly mint with parsley, tarragon, oregano and lemon thyme. Added two small avocados right into the food processor with the rest of the ingredients. Used a tbs of fish sauce instead of anchovies. Will make again with cilantro. Served in chilled bowls. Even better the next day.

Forgot to say I doubled the recipe!

This was really good. I did not have any jalapeños so I used 2 teaspoons of sambal oelek and it was terrific. I did not have to add any additional salt.

I wonder whether I'd have liked this better without the jalapeno and with (as one cook suggests below) some olive oil. I was disappointed. I had a much better and much simpler cucumber-buttermilk soup at a local health--foods-to-go place. The balance of flavors was perfect--less of the acidity and slight viscousness or chalkiness of the buttermilk. Lots of black pepper and a hint of cayenne but no visible herbs and no jalapeno. I'll keep trying!

Delicious! I used the avocado tip and because we like it spicy added a shot of hot sauce. Otherwise kept to the recipe. I was serving Indian and started to make raita, but realized this would be a great starter for the meal - kudos from the entire table!!

I also made a non-dairy version using 1 can coconut milk and about 1/8 c water. My herb mix was mint, shiso, dill, basil, cilantro. I will use an entire jalapeno next time. This recipe is so refreshing and easy to throw together- really love all the suggested variations people have submitted.

Just delicious, even without the anchovies. I didn't have any, but look forward to trying them

Substitute buttermilk with vegan yogurt and vegan cream here, thin out with water when blending. Definitely use dill and basil for great flavor :)

This was one of the most well-proportioned dishes I’ve ever made. I used equal parts tarragon, dill, and basil for the herb portion and followed all other instructions to a t. While the soup was amazing right out of the blender, I chilled it for six hours in the fridge and it greatly improved the texture and taste. Didn’t include the avocado toasts, but crumpled feta and sprinkled the corn into the soup.

Absolutely delicious! Thank you Melissa!

Can someone enlighten me on the raw corn kernels? Never thought to eat them raw. Why not cooked?