This cold soup from "Dinner" by Melissa Clark has to be the quickest and most refreshing meal for Summer days when I'd rather be relaxing out by the pool or enjoying a long walk - seriously 15 min prep time tops! And, most of the ingredients were picked up at my local farmers market, which I shared in my last post. Melissa recommends serving with avocado toasts, which I found to be a great compliment in flavor! And, something I can now add to my arsenal to make for a quick snack. Together, the two can be a meal. Or, serve the soup alone in teacups or other small bowls as a first course.
Makes: 2 to 4
Time: 15 minutes
Ingredients:
1 lb cucumbers, peeled, halved lengthwise, and seeded
2 cups cold buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup milk or water)
1 large garlic clove, smashed and peeled
2 scallions (white and green parts), trimmed
1/2 cup packed mixed soft fresh herbs (any combination of mint, parsley, dill, basil, and cilantro), plus more for serving
1/2 tsp sherry vinegar or white wine vinegar, plus more to taste
3/4 tsp sea salt, plus more if needed
kernels from 1 ear fresh corn
extra-virgin olive oil for drizzling
Directions:
1) In the bowl of a blender or food processor, combine the cucumbers, buttermilk, garlic, scallions, fresh herbs, sherry vinegar, and salt. Blend until smooth. Taste, and adjust the seasoning if needed.
2) Distribute the soup among four bowls, and serve it garnished with the raw corn kernels, the extra mixed herbs, and drizzle of olive oil. Serve the avocado toasts alongside.
Avocado Toasts
Ingredients:
1 avocado, pitted, peeled, and thinly sliced
4 slices bread, toasted
2 tbsp crumbled feta cheese
1/2 lemon
extra-virgin olive oil for drizzling
freshly ground pepper to taste
Directions:
Smash the avocado slices on the toasted bread. Sprinkle the crumbled feta over the avocado. Squeeze the juice of the lemon half over the top, and finish with a drizzle of olive oil and some black pepper.
At the very moment that my cukes have grown to the perfect size, I will make your soup and avocado toasts. My transplants were eaten down to the soil line in the early spring by an animal...likely a rabbit or chipmunk desiring a tender juicy lunch. This necessitated replanting, so it has delayed their harvest date. Soon...
ReplyDeleteThat is such a bummer about your cucumbers getting eaten by something and having to start all over! I certainly love all the animals by my house. But, I wish they would eat the plants and bushes I have outside of the garden fence just for them instead ;)
DeleteYou omitted the anchovy filets. Many commenters on the NYT cooking site say that was the magic ingredient.
ReplyDeleteI just now went to the NYT site and you're right that commenters say the anchovy fillets were a really nice addition. I made the recipe from the actual physical cookbook I have at home, so I was never on the NYT site where they featured the recipe from the cookbook. So, I didn't see the comments at the time I made the recipe. I do have anchovies in my cabinet now, so I'll have to remake the recipe again with them in it to try it out! Thanks for letting me know!
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