1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
2 tablespoons + 4 teaspoons Calabrian chili paste
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry vinegar, more to taste (Grand Reserva Sherry Vinegar D,O, Vinagre de Jerez)
3/4 teaspoon kosher sea salt, plus more to taste
8 cherry tomatoes
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh cilantro, and droplets of chili oil from pastes jar for serving
Directions:
- 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.
- Distribute soup between 4 bowls and garnish with halved cherry tomatoes, cilantro, teaspoon of Calabrian chili paste, raw corn kernels and a drizzle of chili oil.
Special thanks to Jodi Romero for this recipe!
