Chilled Cucumber Soup
Author: Ciao Chow Linda via Melissa Clark/New York Times
Ingredients
  • 1 pound cucumbers, peeled, halved lengthwise and seeded
  • 2 cups buttermilk (I USED 1½ 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 - I USED DILL AND PARSLEY)
  • ½ teaspoon sherry or white wine vinegar, more to taste
  • ¾ teaspoon kosher sea salt, plus more to taste
  • 1 ear of corn, shucked, kernels sliced off
  • Fresh dill, for serving
Instructions
  1. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt.
  2. Blend until smooth and adjust seasoning as needed.
  3. Let the soup sit in the refrigerator for at least two hours to blend all the flavors.
  4. Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2019/08/chilled-cucumber-soup.html