CUCUMBER SOUP WITH WASABI-AVOCADO CREAM

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Cucumber Soup with Wasabi-Avocado Cream image

Categories     Soup/Stew     Vegetarian     Yogurt     Wasabi     Avocado     Cucumber     Summer     Chill     Gourmet

Yield Makes 6 servings (about 6 cups)

Number Of Ingredients 11

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

Steps:

  • Purée 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.

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