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
This recipe was easy and quick. Overall it was OK. I didn't add the spices - only a teaspoon of curry paste. I added an extra teaspoon of sugar and plenty of salt to season. We garnished with lots of fresh herbs. It was good on a hot afternoon. I ran out of room in my blender, so I transferred some of the mixture into a pot before adding the water into the blender. Mixed it together thoroughly. Chilled overnight.
Really did not like this soup. Love so many chilled soups and lots of F&W recipes, but this one was totally bland. I tried adding more of the green curry paste (for more flavor/zip), but it just didn't work. The recipe wanted me to add 3.5 cups of water, but the soup had no flavor WITHOUT the water, so if I added water, it would have been watery goo. Because I didn't add the water, the texture was just gloppy and unappealing. I am only writing this to save other people from the effort of making this (somewhat) ingredient-heavy, time-consuming soup. I liked the coconut, but I just couldn't eat more than a small bowl before throwing it all out.
