Ingredients
- 1 pound cucumbers, peeled, halved lengthwise and seeded
- 1 1/2 cups plain whole milk yogurt plus 1/4 cup water
- 1-2 garlic cloves, smashed
- 2 scallions
- ½ jalapeño, seeded
- ½ cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
- ½ teaspoon sherry or white wine vinegar
- ¾ teaspoon salt
- 4 slices baguette or other bread, toasted
- 1 avocado
- ½ lemon
- 2 tablespoons crumbled feta cheese
- olive oil for drizzle
- 1 ear of corn, shucked, kernels sliced off
- Fresh dill, for serving
- In the bowl of a blender or food processor, combine cucumber, yogurt, garlic, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
- 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.
- Garnish soup with corn kernels and a drizzle of olive oil. Serve avocado toast on the side.
