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Categories:
cucumbers cold water rice wine vinegar kosher salt kosher salt California avocado lime juice yogurt wasabi fresh chives freshly ground white pepper fresh chives
Viewed: 2 - Published at: 2 years agoIngredients
- 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
Method
- Puree 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.
- Enjoy!
- Note: Soup (before blending with ice) and avocado cream may be made 1 day ahead and kept, separately, chilled and covered.
