Cucumber Soup with Wasabi-Avocado Cream

Vegetarian
Gluten Free
Health score
6%
Cucumber Soup with Wasabi-Avocado Cream
25 min.
6
100kcal

Suggestions


Discover the vibrant flavors of our refreshing Cucumber Soup with Wasabi-Avocado Cream, a delightful dish that perfectly balances the coolness of fresh cucumbers with a spicy kick. Whether you’re looking for a starter, a light snack, or a unique addition to your antipasti spread, this vegetarian and gluten-free soup is sure to impress. With just 25 minutes of prep time, you'll have a bowlful of deliciousness ready to serve yourself and five other guests.

This soup is more than just a meal; it’s an experience. The creamy texture of the wasabi-avocado topping complements the crispness of the chilled cucumber base, creating a harmonious blend that tantalizes the taste buds. Each spoonful is not only low in calories—coming in at just 100 kcal per serving—but also packed with nutrients and flavors that reflect the best of California cuisine.

Perfect for summer gatherings or cozy evenings alike, our Cucumber Soup provides a welcome respite on hot days while offering an exciting twist to conventional soup recipes. Make it ahead of time and delight in the convenience of an easy-to-serve dish that can be enjoyed cold. So gather your ingredients and prepare to elevate your soup game with this elegant and delicious creation!

Ingredients

  •  california avocado pitted ripe peeled
  • servings garnish: chives fresh finely chopped
  •  cucumbers english peeled sliced
  • tablespoons chives fresh finely chopped
  • 1.5 cups ice cubes 
  • teaspoons kosher salt 
  • 0.5 tablespoon juice of lime fresh
  • oz yogurt plain
  • teaspoon wasabi paste mixed with 1/2 teaspoon water), or to taste
  • 0.5 cup water cold
  • 0.5 tablespoon distilled vinegar white

Equipment

  • whisk
  • blender

Directions

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

Nutrition Facts

Calories100kcal
Protein11%
Fat51.67%
Carbs37.33%

Properties

Glycemic Index
33.17
Glycemic Load
0.6
Inflammation Score
-4
Nutrition Score
8.0269564338352%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.03mg
Hesperetin
0.11mg
Isorhamnetin
0.14mg
Kaempferol
0.4mg
Quercetin
0.16mg

Nutrients percent of daily need

Calories:100.49kcal
5.02%
Fat:6.33g
9.75%
Saturated Fat:1.56g
9.78%
Carbohydrates:10.3g
3.43%
Net Carbohydrates:7.23g
2.63%
Sugar:4.55g
5.05%
Cholesterol:4.91mg
1.64%
Sodium:1189.56mg
51.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.04g
6.07%
Vitamin K:35.98µg
34.26%
Potassium:450.16mg
12.86%
Fiber:3.06g
12.25%
Vitamin C:9.35mg
11.33%
Folate:42.54µg
10.63%
Vitamin B5:1.01mg
10.09%
Phosphorus:90.85mg
9.09%
Manganese:0.18mg
8.98%
Magnesium:35.64mg
8.91%
Vitamin B2:0.15mg
8.79%
Vitamin B6:0.16mg
8.09%
Calcium:79.15mg
7.92%
Copper:0.15mg
7.29%
Vitamin A:331.57IU
6.63%
Vitamin E:0.77mg
5.12%
Zinc:0.76mg
5.09%
Vitamin B1:0.08mg
5.07%
Vitamin B3:0.77mg
3.87%
Iron:0.67mg
3.71%
Vitamin B12:0.14µg
2.33%
Selenium:1.44µg
2.06%
Source:Epicurious