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Ingredientes
- 3 x English cucumbers - (3 1/2 lbs total) peeled, sliced
- 1/2 c. cool water
- 2 Tbsp. seasoned rice wine vinegar - (to 3)
- 3 tsp kosher salt divided
- 1 x ripe California avocado peeled, pitted
- 1/2 Tbsp. fresh lime juice
- 1 ct plain yogurt - (8 ounce)
- 1 tsp wasabi paste (or possibly 1 1/2 tspns wasabi pwdr mixed with 1/2 tspn water)
- 2 Tbsp. finely-minced fresh chives Freshly-grnd white pepper to taste
- 1 1/2 c. ice cubes Finely-minced fresh chives for garnish
Direcciones
- Puree cucumbers with water, vinegar, and 2 tsp. of the kosher salt in batches in a blender till smooth.
- Mash together avocado, lime juice, and remaining tsp. kosher salt till smooth. Whisk in yogurt, wasabi paste, chives, and pepper, to taste.
- Just before serving, blend soup with ice in batches till smooth. Serve topped with avocado cream.
- This recipe yields 6 servings.
- Comments: Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 32 | 49% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 229mg | 7% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.2g | 2% |
| Protein 1.08g | 2% |
