Active Time

　　25 min

　　Total Time

　　25 min

　　We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

　　

Ingredients

Makes 6 servings (about 6 cups)

　　3 English cucumbers (3 1/2 lb total), peeled and sliced

　　1/2 cup cold water

　　1/2 tablespoon distilled white vinegar

　　3 teaspoons kosher salt

　　1 ripe California avocado, peeled and pitted

　　1/2 tablespoon fresh lime juice

　　1 (8-oz) container plain yogurt

　　1 teaspoon wasabi paste (or 1 1/2 teaspoons wasabi powder mixed with 1/2 teaspoon water), or to taste

　　2 tablespoons finely chopped fresh chives

　　1 1/2 cups ice cubes

　　Garnish: finely chopped fresh chives

　　

Step 1

Purée cucumbers with water, vinegar, and 2 teaspoons kosher salt in batches in a blender until smooth.

　　

Step 2

Mash together avocado, lime juice, and remaining teaspoon kosher salt until smooth. Whisk in yogurt, wasabi paste, chives, and pepper to taste.

　　

Step 3

Just before serving, blend soup with ice in batches until smooth. Serve topped with avocado cream.

　　Cooks' note:

　　Soup (before blending with ice) and avocado cream can be made 1 day ahead and kept, separately, chilled and covered.