Cucumber Soup with Wasabi-Avocado Cream

Recipe by Sharon123
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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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