Author: Ciao Chow Linda via Melissa Clark/New York Times
- 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
- 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.
- Let the soup sit in the refrigerator for at least two hours to blend all the flavors.
- 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
3.5.3251