Cucumber Soup with Wasabi-Avocado Cream

READY IN: 25mins
Recipe by Sharon123

This is a great warm weather soup! From Food TV, courtesy Sara's Secrets!

Top Review by Canadian In Atlanta

This is delicious! I didn't peel the cucumbers because I think the peel has nutrients (plus I like my soups chunky). I love the wasabi. I also used no fat yogurt. I didn't add the ice cubes at the end because I like a thicker soup. Really delicious!

Ingredients Nutrition


  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.

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