It’s been far too hot to do any serious cooking lately, so I’ve been experimenting with some new cold dishes. This is certainly not my typical style of cooking, but I enjoy branching out from time to time.

I think cold soups are an acquired taste. I’m not talking about fruit soups, which are basically glorified smoothies, but real, savory soups. So if this doesn’t appeal to you, I understand. What excites me is the vibrancy of the broth in both color and flavor—just look at that green!

The soup is cucumber-based, with ginger and miso undertones, and I’ve added raw sushi-grade tuna, soba noodles, pickled radishes, avocado and cucumber ribbons to bulk it up a bit, while still keeping it fresh and light.

Yields: 4 servings

Soup Ingredients:

  • 1 lb. (500 grams) Persian cucumbers—approximately 5
  • 2 tsp. fresh grated ginger
  • 5 tsp. rice vinegar
  • 1 tsp. white miso paste
  • 1 tbsp. fresh lemon juice
  • 2 scallions, roughly chopped
  • 1 tsp. kosher salt
  • ¼ cup cold water


  • 1 lb. (500 grams) raw sushi-grade tuna
  • 1 avocado
  • 2–3 pickled radishes, finely sliced
  • 1 cucumber
  • 2 oz. (55 grams) raw soba noodles


  1. Cut both ends off the cucumbers and slice them in half lengthwise. Scoop out the seeds and discard.
  2. Roughly chop the cucumbers and place them in a blender with the rest of the soup ingredients. Blend until smooth.
  3. Pass the mixture through a very fine mesh sieve or a piece of cheesecloth. (You can also use a clean kitchen towel, if you do not have a sieve or cheesecloth.) Yields approximately 1 cup of broth. Chill until ready to serve.
  4. Cook the soba noodles according to the directions on the packet. Drain, rinse and set aside to cool.
  5. When you’re ready to serve, prepare four bowls.
  6. Slice the tuna thinly.
  7. Use a peeler to shave the cucumber thinly.
  8. Cut the avocado lengthwise. Slice and remove from peel.
  9. Divide the tuna, soba noodles, avocado, radishes and cucumber ribbons evenly between the four bowls.
  10. Immediately before eating, pour approximately ¼ cup of broth into each bowl.

Note: Recipe adapted from a similar recipe on Gourmet Traveller.