Cucumber Soup with Wasabi-Avocado CreamAnna Williams
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.
Cooks' note:
Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.
Recipe information
Total Time
25 min
Yield
Makes 6 servings (about 6 cups)
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
Preparation
Step 1
Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.
Step 2
Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.
Step 3
Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.
