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Cucumber And Buttermilk Soup With Sourdough Croutons

Cucumber And Buttermilk Soup With Sourdough Croutons
4 from 1 ratings
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Buttermilk and avocado lend tang and creaminess to this light, bright summer soup. To read more about cucumbers, visit Wall Street Journal's "Off Duty" section. Click here to see 7 No-Cook Summer Soups.
Servings
4
servings
Ingredients
  • 2 pound cucumbers
  • 2 cup buttermilk
  • 1 ripe avocado, diced
  • 1 tablespoon tarragon leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon sugar
  • salt and freshly ground black pepper, to taste
  • extra-virgin olive oil, for drizzling
  • 1 cup sourdough croutons, for serving
Directions
  1. Peel, halve and, if necessary, seed the cucumbers. Dice enough cucumbers to set aside 1 cup for garnish; roughly chop the remaining and place in a blender.
  2. Add the buttermilk, avocado, herbs, vinegar, sugar, and salt to the blender and blend until very smooth, about 2 minutes. Strain the soup through a fine mesh sieve and thin with water to desired consistency.
  3. Season soup with salt and pepper, cover, and chill at least 2 hours.
  4. Divide soup among bowls, drizzle with oil, garnish with croutons, and serve.
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