Cucumber and Buttermilk Soup with Sourdough Croutons
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.
- 2 Pounds cucumbers
- 2 Cups 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
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.
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.
Season soup with salt and pepper, cover, and chill at least 2 hours.
Divide soup among bowls, drizzle with oil, garnish with croutons, and serve.