Dinner Tonight: Chilled cucumber soup with avocado toast

Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor.

nytimes.com August 18, 2025 Chilled Cucumber Soup With Avocado Toast David Malosh for The New York Times. Food Stylist: Barrett Washburne. Recipe by Melissa Clark | Total time: 15 minutes A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste. View this recipe → Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account. If you received this newsletter from someone else, subscribe here. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Dinner Tonight from The New York Times. To stop receiving Dinner Tonight, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018