Cucumber Soup with Wasabi-Avocado Cream

Ingredients

• 1  california avocado pitted ripe peeled
• 6 servings garnish: chives fresh finely chopped
• 3  cucumbers english peeled sliced
• 2 tablespoons chives fresh finely chopped
• 1.5 cups ice cubes 
• 2 teaspoons kosher salt 
• 0.5 tablespoon juice of lime fresh
• 8 ounce yogurt plain
• 2 tablespoons seasoned rice wine vinegar 
• 1 teaspoon wasabi paste mixed with 1/2 teaspoon water)
• 0.5 cup water cold
• 6 servings pepper white freshly ground

Equipment

• whisk
• blender

Directions

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