Cucumber Soup With Wasabi-Avocado Cream

By á-174942

Ingredients

• 3 English cucumbers - (3 1/2 lbs total) peeled, sliced
• 1/2 cup cold water
• 2 tablespoons seasoned rice wine vinegar - (to 3)
• 3 teaspoons kosher salt divided
• 1 ripe California avocado peeled, pitted
• 1/2 tablespoon fresh lime juice
• 1 container plain yogurt - (8 oz)
• 1 teaspoon wasabi paste (or 1 1/2 tspns wasabi powder mixed with 1/2 tspn water)
• 2 tablespoons finely-chopped fresh chives
• Freshly-ground white pepper to taste
• 1 1/2 cups ice cubes
• Finely-chopped fresh chives for garnish

Details

Servings 6

Preparation

Step 1

Puree cucumbers with water, vinegar, and 2 teaspoons of the kosher salt in batches in a blender until smooth.

Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper, to taste.

Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

This recipe yields 6 servings.