Name: Cucumber Soup with Wasabi-Avocado Cream
Cook time: 25 min
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

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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 notes

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