Recipe courtesy of Gourmet Magazine
Cucumber Soup with Wasabi-Avocado Cream
Total:
25 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Puree cucumbers with water, vinegar, and 2 teaspoons 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.

Cook's Note

Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.

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