Chilled Cucumber Soup with Avocado Toast

Page: www.nytimes.com/2013/07/23/dining/chilled-cucumber-soup-with-avocado-toast.html?src=dayp&_r=1&

| Course Type: Soups and Stews

(1 review)

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Recipe Reviews

Ooh this is good--especially on a hot humid day. I didn't do the toast or the corn kernels or the drizzle of olive oil. I did add the avocado and the lemon juice to the soup. I used a combo of flat leaf parsley, cilantro and mint and sherry vinegar. And my buttermilk was the whole milk variety. How easy this is! I peeled and seeded the cucumber, picked the herbs, seeded the jalapeno--threw it all in the food processor with the rest of ingredients and Voila! Magical soup. Healthy. Low fat. Pretty. Delicious. What more could one ask of a summer soup?

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