Cucumber Soup With Wasabi Avocado Cream Recipe

• 3 x English cucumbers - (3 1/2 lbs total) peeled, sliced
• 1/2 c. cool water
• 2 Tbsp. seasoned rice wine vinegar - (to 3)
• 3 tsp kosher salt divided
• 1 x ripe California avocado peeled, pitted
• 1/2 Tbsp. fresh lime juice
• 1 ct plain yogurt - (8 ounce)
• 1 tsp wasabi paste (or possibly 1 1/2 tspns wasabi pwdr mixed with 1/2 tspn water)
• 2 Tbsp. finely-minced fresh chives Freshly-grnd white pepper to taste
• 1 1/2 c. ice cubes Finely-minced fresh chives for garnish

Directions