This recipe was featured in a July 2001 issue of Gourmet magazine. Make it a summer staple.

Ingredients:

• 3 English cucumbers , sliced
• ½  cup cold water
• 2 tablespoons rice wine vinegar
• 3 teaspoon Kosher salt divided
• 1 avocado peeled, pitted
• ½ tablespoon fresh lime juice
• 1 cup plain yogurt
• 1 teaspoon wasabi paste
• 2 tablespoon fresh chives, minced
• 1 ½ cups ice cubes
• finely minced fresh chives for garnish

Get Started: 

Step 1:  To make the soup: puree cucumbers with water, vinegar, and 2 tsp. of the Kosher salt in batches in a blender until smooth.

Step 2:  In a bowl, mash together avocado, lime juice, and remaining teaspoon Kosher salt till smooth.

Step 3:  Into this avocado mixture, whisk in yogurt, wasabi paste, chives.  Add pepper to taste.

Step 4:  Just before serving, blend soup with ice in batches till smooth. Serve topped with the avocado cream.