Cucumber Soup With Wasabi-Avocado Cream

Recipe Ingredients

3		English cucumbers - (3 1/2 lbs total) - peeled, sliced
1/2 cup	118ml	Cold water
2 tablespoons	30ml	Seasoned rice wine vinegar - (to 3)
3 teaspoons	15ml	Kosher salt - divided
1		Ripe California avocado - peeled, pitted
1/2 tablespoon	7.5ml	Fresh lime juice
1		Container plain yogurt - (8 oz)
1 teaspoon	5ml	Wasabi paste
		= (or 1 1/2 tspns wasabi powder mixed
		With 1/2 tspn water)
2 tablespoons	30ml	Finely-chopped fresh chives
		Freshly-ground white pepper - to taste
1 1/2 cups	355ml	Ice cubes
		Finely-chopped fresh chives - for garnish

Recipe Instructions

Puree cucumbers with water, vinegar, and 2 teaspoons of the 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.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B72) - from the TV FOOD NETWORK

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