Cucumber Soup with Wasabi-Avocado Cream
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Cucumber Soup with Wasabi-Avocado Cream

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Egg Free

  |  

Fish Free

  |  

Gluten Free

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Healthy

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Organic

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Peanut Free

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Shellfish Free

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Tree Nut Free

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Wheat Free

 
Description

Puree cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.<br/>Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth.<br/>Whisk in yogurt, wasabi paste, chives, and pepper, to taste.<br/>Just before serving, blend soup with ice in batches until smooth.<br/>Serve topped with avocado cream.<br/>Enjoy!

  • Ingredients
    3 organic English cucumbers, peeled and sliced
    1/2 cup cold water
    2 -3 tablespoons seasoned organic rice wine vinegar
    2 teaspoons kosher salt, plus 1 teaspoon kosher salt
    1 ripe organic california avocados, peeled and pitted
    1 tablespoon fresh organic lime juice
    1 (8 ounce) containers plain organic yogurt
    1 teaspoon organic wasabi (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water)*
    3 tablespoons finely chopped fresh organic chives
    freshly ground white pepper
    1 1/2 cups ice cubes
    finely chopped fresh organic chives
    *Make sure it's gluten free if you don't eat gluten, the wasabi root is naturally gluten free, some powders contain gluten though.
  • Methods / Steps
    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!