Cucumber Soup with Wasabi-Avocado Cream

Total Time
Prep 25 mins
Cook 0 mins

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

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.


Most Helpful

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!

Canadian In Atlanta July 03, 2010

I could not wait to make this soup! I tagged it in the afternoon and had the ingredients in my shopping cart on the way home, and the soup on the table by 7 PM! I do have to admit one thing, I left out the avocado! I'm on a diet at the moment where avocados are not allowed, but that didn't stop me from making a great Cucumber Soup with Wasabi Cream! To make up for the loss of texture from the avocado I added some sour cream to the yogurt. I also added a little fresh dill, and sprinkled some toasted nori on top. I've got the leftovers sitting in a Tupperware in my fridge at work, I can hardly wait for lunch!

Mirj June 15, 2003

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