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Saturday, September 4, 2010

Spicy Avocado and Cucumber Soup 8)


INGREDIENTS

  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

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.

9 comments:

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

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

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

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  4. Cool blog!
    I followed you and will check back daily. Please come visit my blog too?
    I always return my comments :)
    http://zipan1.blogspot.com

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

    I helped you, brother ;)

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

    ReplyDelete