Name: Chilled Cucumber Soup With Avocado Toast
Total time: 15 min
Yield: 2 servings
Ingredients: 1 pound cucumbers, peeled, halved lengthwise and seeded; 2 cups buttermilk (or use 1 ½ cups plain yogurt plus ¼ cup water); 1 large garlic clove, peeled and smashed; 2 anchovy fillets (optional); 2 small whole scallions, trimmed; ½ jalapeño, seeded, deveined and chopped; ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro); ½ teaspoon sherry or white wine vinegar, more to taste; ¾ teaspoon kosher sea salt, plus more to taste; 4 slices baguette or other bread, toasted; 1 avocado, pitted, peeled and thinly sliced; 2 tablespoons crumbled feta cheese; ½ lemon; Extra-virgin olive oil, for serving; Freshly ground black pepper; 1 ear of corn, shucked, kernels sliced off; Fresh dill, for serving

Chilled Cucumber Soup With Avocado Toast | Parsely