Time 15 minutes

Serving 2–4

• 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
• ½ lemon
• 2 tablespoons crumbled feta cheese
• Extra-virgin olive oil, for serving
• Freshly ground black pepper
• 1 ear of corn, shucked, kernels sliced off
• Fresh dill, for serving

Step 1
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.

Step 2
Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.

Step 3
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.