Cucumber Soup with Wasabi-Avocado Cream

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

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

Directions

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.