Labor Day be damned summer is NOT over yet. Well, not totally. Sadly, I was skunked at two corn suppliers yesterday, so that ship is quickly sailing. But cukes and zukes are still going strong. I’ve got a pretty epic zucchini creation coming soon (I was so busy marveling at it that I forgot to take a picture), but while we’re waiting, here’s a cool way to use up some of the many cucumbers you may be experiencing.

I discovered while searching for a soup that involved zero cooking or warming of any kind, and could all be made in the blender. Slackers delight!

This one goes out to you Californians and westerners who are feeling the heat, and the smoke, and the earthquakes. As a bonus, it involves an avocado. The original recipe calls for the avocado on the soup, but this is not my first soup rodeo. Adding the avocado to the blender adds heft and creaminess without actual cream.

I hope this soup helps you soak up every last bit of summer, and frees up some space in your fridge.

Coolest Cucumber Soup

 Adapted from The New York 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 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 (omit if using miso, then add if needed)
• ½ avocado ****

All The Options

• 4 slices toast of choice
• ½ 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
• Fried shallots or onions (if you’ve got ’em, why not?)

* Vegans, you have your milks. Use them here, soured with vinegar or lemon juice
**I used 2 tsp miso paste instead, for saltiness and funk, or what one might call “umami,”
*** I used 1 Tbsp lime juice (half a lime)
**** I threw the avocado intended as a topping right into the blender. Save the other half for toast…or throw it in as well. Did anyone ever complain about too much avocado? Ok, except for my husband?

Method

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