Spicy Avocado-Cucumber Soup

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

video Marcel Vigneron: Summer Soup


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  • Active:
  • Total Time:
  • Servings: 10


  • Two 12-ounce cucumbers—peeled, seeded and chopped
  • 2 Hass avocados, coarsely chopped
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons sugar
  • 2 teaspoons finely grated lime zest
  • 1 serrano chile, seeded and chopped
  • One 13-ounce can unsweetened coconut milk
  • 3 tablespoons fresh lime juice
  • Salt
  • 1/2 cup unsweetened coconut flakes, for garnish
  • 10 cilantro sprigs, for garnish

How to make this recipe

  1. In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.

  2. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.

  3. Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Suggested Pairing

Lively, refreshing Grüner Veltliner.

Contributed By Photo © John Kernick Published August 2010

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