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Cucumber Soup With Wasabi-Avocado Cream

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 English cucumbers - (3 1/2 lbs total) - peeled, sliced

  2. 1/2 cup 118ml Cold water

  3. 2 tablespoons 30ml Seasoned rice wine vinegar - (to 3)

  4. 3 teaspoons 15ml Kosher salt - divided

  5. 1 Ripe California avocado - peeled, pitted

  6. 1/2 tablespoon 7 1/2ml Fresh lime juice

  7. 1 Container plain yogurt - (8 oz)

  8. 1 teaspoon 5ml Wasabi paste

  9. 1 1/2 tspns wasabi powder mixed

  10. With 1/2 tspn water)

  11. 2 tablespoons 30ml Finely-chopped fresh chives

  12. Freshly-ground white pepper - to taste

  13. 1 1/2 cups 355ml Ice cubes

  14. Finely-chopped fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. Puree cucumbers with water, vinegar, and 2 teaspoons of the 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. This recipe yields 6 servings.

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