Chilled avocado cucumber soup with carrot panna cotta, wasabi tobiko, and wild rice cracklings recipe

Another smashing soup, this evolved from a more standard cucumber and avocado gazpacho. It shines on its own as a simple soup without any adornment, but becomes a kaleido-scope of colors and excitement for your mouth with the elements we add here. The panna cotta is all creaminess and luxury, while the fried wild rice kernels are a chewy-crispy contribution to the texture. Wasabi-infused tobiko, or flying fish roe, pops on the tongue, especially when you give it extra snap with a light touch of fresh wasabi. If you’re feeling ambitious at all, consider adding the ginger granita described in Restaurant Embellishments. It sparkles, literally, in the dish and on the tongue.