Cucumber Soup with Wasabi-Avocado Cream

Total Time:
25 min
Prep:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 English cucumbers (3 1/2 pound total), peeled and sliced
  • 1/2 cup cold water
  • 2 to 3 tablespoons seasoned rice wine vinegar
  • 2 teaspoons kosher salt, plus 1 teaspoon
  • 1 ripe California avocado, peeled and pitted
  • 1/2 tablespoon fresh lime juice
  • 1 (8-ounce) container plain yogurt
  • 1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)
  • 2 tablespoons finely chopped fresh chives
  • Freshly ground white pepper
  • 1 1/2 cups ice cubes
  • Garnish: finely chopped fresh chives
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.

  • Cooks' 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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