Rose & Steve's Recipes

NY Times

Ingredients

• 1 pound cucumbers, peeled, halved lengthwise and seeded
• 2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 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
• 1/2 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

Preparation

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.
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.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil.