Cucumber Soup with Wasabi-Avocado Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself. Ingredients:
3 english cucumbers (3 1/2 lb total), peeled and sliced |
1/2 cup cold water |
1/2 tablespoon distilled white vinegar |
3 teaspoons kosher salt |
1 ripe california avocado, peeled and pitted |
1/2 tablespoon fresh lime juice |
1 (8-oz) container plain yogurt |
1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water), or to taste |
2 tablespoons finely chopped fresh chives |
1 1/2 cups ice cubes |
garnish: finely chopped fresh chives |
Directions:
1. Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
2. Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
3. Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.
4. 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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