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.
