Chilled Cucumber & Avocado Soup

Cold Cucumber & Avocado Soup

Cold Cucumber & Avocado Soup

This is the perfect soup for those hot sweltering days when the thought of cooking anything makes you wilt.  Cooling and smooth with just a little kick from some wasabi, it is a great first course for a summer supper, or a fabulous lunch entree. Totally delightful! (Check out the video section for a demonstration!)                

6 servings

3 whole English cucumbers, peeled, seeded, and diced

1/2 cup cold water

1/2 teaspoon rice wine vinegar

1 Tablespoon kosher salt

1 or 2 large Haas avocados

2 teaspoons lime juice

1 cup Greek yogurt

1 Tablespoon wasabi powder, mixed with 1 teaspoon water

1 1/2 cups crushed ice

2 Tablespoons chopped fresh chives, for garnish

Combine all of the ingredients in a tall 6 quart container and blend with an immersion blender (or in the jar of a blender and blend) until smooth. Taste and adjust seasonings.  Chill for at least an hour to allow flavors to develop.  Serve garnished with chives.

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