Ingredients
-
3
-
1/2
-
2 - 3
-
2
-
1
-
1
-
1
-
1
-
1
-
3
-
-
1 1/2
-
-
-
Directions
Cucumber Soup with Wasabi-Avocado Cream, This is a great warm weather soup! From Food TV, courtesy Sara’s Secrets!, This is delicious! I didn’t peel the cucumbers because I think the peel has nutrients (plus I like my soups chunky) I love the wasabi I also used no fat yogurt I didn’t add the ice cubes at the end because I like a thicker soup Really delicious!, I could not wait to make this soup! I tagged it in the afternoon and had the ingredients in my shopping cart on the way home, and the soup on the table by 7 PM! I do have to admit one thing, I left out the avocado! I’m on a diet at the moment where avocados are not allowed, but that didn’t stop me from making a great Cucumber Soup with Wasabi Cream! To make up for the loss of texture from the avocado I added some sour cream to the yogurt I also added a little fresh dill, and sprinkled some toasted nori on top I’ve got the leftovers sitting in a Tupperware in my fridge at work, I can hardly wait for lunch!
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Steps
|
1
Done
|
Puree Cucumbers With Water, Vinegar, and 2 Teaspoons Kosher Salt in Batches in a Blender Until Smooth. |
|
2
Done
|
Mash Together Avocado, Lime Juice, and Remaining Teaspoon Kosher Salt Until Smooth. |
|
3
Done
|
Whisk in Yogurt, Wasabi Paste, Chives, and Pepper, to Taste. |
|
4
Done
|
Just Before Serving, Blend Soup With Ice in Batches Until Smooth. |
|
5
Done
|
Serve Topped With Avocado Cream. |
|
6
Done
|
Enjoy! |
|
7
Done
|
Note: Soup (before Blending With Ice) and Avocado Cream May Be Made 1 Day Ahead and Kept, Separately, Chilled and Covered. |
