Spicy Avocado-Cucumber Soup

© John Kernick

By Marcia Kiesel, Food & Wine

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.

Active Time

25 MIN

Total Time

40 MIN

Yield

Serves : 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

How to Make It

Step 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.

Step 2

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

Step 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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