Chilled Cucumber Soup With Avocado Toast

By Melissa Clark

Updated Aug. 8, 2025

Chilled Cucumber Soup With Avocado Toast
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
5(2,102)
Comments
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A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

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Ingredients

Yield:2 to 4 servings
  • 1pound cucumbers, peeled, halved lengthwise and seeded
  • 2cups buttermilk (or use 1½ cups plain yogurt plus ¼ cup water)
  • 1large garlic clove, peeled and smashed
  • 2anchovy fillets (optional)
  • 2small whole scallions, trimmed
  • ½jalapeño, seeded, deveined and chopped
  • ½cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
  • ½teaspoon sherry or white wine vinegar, more to taste
  • ¾teaspoon kosher sea salt, plus more to taste
  • 4slices baguette or other bread, toasted
  • 1avocado, pitted, peeled and thinly sliced
  • 2tablespoons crumbled feta cheese
  • ½lemon
  • Extra-virgin olive oil, for serving
  • Freshly ground black pepper
  • 1ear of corn, shucked, kernels sliced off
  • Fresh dill, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

272 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 10 grams protein; 769 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    On the toasted bread, smash the avocado slices. 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.

  3. 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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Ratings

5 out of 5
2,102 user ratings
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Comments

Stuart

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...

mdurphy

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.

Shelley

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!

Dian

Almost skipped this bc of the ‘no flavor’ comments but glad I made it. Used more fresh herbs and garlic, didn’t have fresh jalapeños so used pickled with some brine and skipped the vinegar and anchovies. Also used a few T of plain yogurt to thicken. It’s in the refrigerator getting colder and we’ll have it with EVOO, maybe some chopped Kalamata olives, and feta if it’s not too salty. Next time I’ll try the anchovies. Those that found it bland - add more herbs, salt & pepper! Or just mix in some chimmichurri sauce.

Dian

@Dian Update! We liked it so much I just made it again this time with anchovies and a different mix of herbs, plus a half of a spicy good sized jalapeño (still almost double the amount plus some yogurt). It seems the extra greens & yogurt thicken it perfectly). Didn’t notice the anchovies in comparison to the first time. The buttermilk base, even with the chili & lime juice, makes it very easy to digest! Win-win :-)

Kristi

I made this soup today and it took forever for me to get any flavor. I had fresh cucumbers from my garden and added cilantro, tarragon and dill. First it was bitter, so I added a little sugar and then it was just bland, so I added more Sherry Vinegar and salt still Bla, I finally threw in some lemon olive oil and then it was just OK. I was pretty enthusiastic about making it and I do not like to be negative, but this recipe is not staying in my summer line up.

Fancy Nancy

Does anyone know if this freezes well?

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