Cucumber And Buttermilk Soup With Sourdough Croutons

Name: Cucumber And Buttermilk Soup With Sourdough Croutons
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

Off Duty The Wall Street Journal|July 10, 2012 1:50 pm EST

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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

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

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.