Cucumber Soup with Wasabi-Avocado Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings (about 6 cups)
- 1/2 cup cold water
- garnish: finely chopped fresh chives
- 3 teaspoons kosher salt
- 2 tablespoons finely chopped fresh chives
- Carbohydrate 10 g(3%)
- Cholesterol 5 mg(2%)
- Fat 6 g(10%)
- Fiber 3 g(12%)
- Protein 3 g(6%)
- Saturated Fat 2 g(8%)
- Sodium 709 mg(30%)
- Calories 101
Preparation 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. Cooks' note:Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.
Preparation 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. Cooks' note:Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.
