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Tex Mex
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Avocado Soup & Stew

Shanna's Cucumber Soup Wasabi Avocado Cream

3 x English cucumbers - (3 1/2 lbs total) peeled, sliced
1/2 cup cold water
2 tbl seasoned rice wine vinegar - (to 3)
3 tsp kosher salt divided
1 x ripe California avocado peeled, pitted
1/2 tbl fresh lime juice
1 ct plain yogurt - (8 oz)
1 tsp wasabi paste
    (or 1 1/2 tspns wasabi powder mixed with 1/2 tspn water)
2 tbl finely-chopped fresh chives
    Freshly-ground white pepper to taste
1 1/2 cup ice cubes
    Finely-chopped fresh chives for garnish

 Method :
Puree cucumbers with water, vinegar, and 2 teaspoons of the 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.
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.