Saturday, September 4, 2010

Spicy Avocado and Cucumber Soup 8)


  1. Two 12-ounce cucumbers—peeled, seeded and chopped
  2. 2 Hass avocados, coarsely chopped
  3. 2 teaspoons Thai green curry paste
  4. 2 teaspoons sugar
  5. 2 teaspoons finely grated lime zest
  6. 1 serrano chile, seeded and chopped
  7. One 13-ounce can unsweetened coconut milk
  8. 3 tablespoons fresh lime juice
  9. Salt
  10. 1/2 cup unsweetened coconut flakes, for garnish
  11. 10 cilantro sprigs, for garnish


  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.


  1. Hey Great Post Man! Just Passing By Your Blog To Show Some Support Take Care.

  2. And we're back to icky soups :x

  3. This looks delicious. I need to make this one day.

  4. Cool blog!
    I followed you and will check back daily. Please come visit my blog too?
    I always return my comments :)

  5. I'm actually going to make this. Looks fucking tasty.

    I helped you, brother ;)

  6. Soup, dude, is an amazing type of food!