Spicy Avocado-Cucumber Soup

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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

Spicy Avocado-Cucumber Soup
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

  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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