Recipes Spicy Avocado-Cucumber Soup 4.0 (3,133) 4 Reviews 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. Marcel Vigneron: Summer Soup More Cold Soups By Marcia Kiesel Updated on September 25, 2018 Print Rate It Share Share Tweet Pin Email This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. Photo: © John Kernick Active Time: 25 mins Total Time: 40 mins Yield: 10 Ingredients 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 Directions 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. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool. 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. Rate it Print