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Spicy Avocado-Cucumber Soup

  • 10servings
  • 40minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC
MineralsSelenium, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) (2) cucumbers , peeled, seed and chopped

  2. 2 Hass avocados , coarsely chopped

  3. 2 teaspoon(s) Thai green curry paste

  4. 2 teaspoon(s) sugar

  5. 2 teaspoon(s) finely grated lime zest

  6. 1 serrano chile , seeded and chopped

  7. 13 ounce(s) (1 can) unsweetened coconut milk

  8. 3 tablespoon(s) fresh lime juice

  9. Salt

  10. 1/2 cup(s) unsweetened coconut flakes , for garnish

  11. 10 cilantro sprigs , for garnish

Instructions Jump to Ingredients ↑

  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.

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