Cucumber Soup With Wasabi-Avocado Cream Recipe

Name: Cucumber Soup With Wasabi-Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white pepper; 1 1/2 cups ice cubes; Garnish; finely chopped fresh chives

Servings: persons

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 white pepper
1 1/2 cups ice cubes
Garnish
finely chopped fresh chives

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.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cucumber Soup With Wasabi-Avocado Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber Soup With Wasabi-Avocado Cream

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