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Spicy Avocado-Cucumber Soup
© John Kernick

Spicy Avocado-Cucumber Soup

  • ACTIVE: 25 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 10
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. Two 12-ounce cucumbers—peeled, seeded and chopped
  2. 2 Hass avocados, coarsely chopped
  3. 2 teaspoons Thai green curry paste
  4. 2 teaspoons sugar
  5. 2 teaspoons finely grated lime zest
  6. 1 serrano chile, seeded and chopped
  7. One 13-ounce can unsweetened coconut milk
  8. 3 tablespoons fresh lime juice
  9. Salt
  10. 1/2 cup unsweetened coconut flakes, for garnish
  11. 10 cilantro sprigs, for garnish
  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.

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