Cucumber Soup With Wasabi-avocado Cream

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 3 english cucumbers, peeled and sliced (3 1/2 pound total)
• 1/2 cup cold water
• 2 -3 tablespoons seasoned rice wine vinegar
• 2 teaspoons kosher salt, plus
• 1 teaspoon kosher salt
• 1 ripe california avocado, peeled and pitted
• 1 tablespoon fresh lime juice
• 1 (8 ounce) container plain yogurt
• 1 teaspoon wasabi (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)
• 3 tablespoons finely chopped fresh chives
• freshly ground pepper
• 1 1/2 cups ice cubes
• finely chopped fresh chives

Recipe

• 1 puree 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.
• 3 whisk in yogurt, wasabi paste, chives, and pepper, to taste.
• 4 just before serving, blend soup with ice in batches until smooth.
• 5 serve topped with avocado cream.
• 6 enjoy!
• 7 note: soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.