Tangy Avocado-Cucumber Soup

Tangy Avocado-Cucumber Soup

Tangy Avocado-Cucumber Soup

Tangy Avocado-Cucumber Soup

Recipe By: Alice Morrow

Tangy Avocado-Cucumber Soup

Ingredients

2-3 large cucumbers, peeled, seeded and chopped
2 large avocados, coarsely chopped
1 T. Thai green curry paste
1 T. sugar
1 T. finely grated lime zest
1-2 serrano chiles, seeded and chopped
3 ½ c. water
1 (13-oz.) can unsweetened coconut milk
¼ c. fresh lime juice
Salt, black pepper
Tabasco to taste
½ c. unsweetened coconut flakes, garnish, optional
Chopped fresh parsley, garnish

Instructions

In food processor, puree cucumbers until smooth.
Add avocados, curry paste, sugar, zest and chile. Process until blended.
Add 3 ½ c. water, coconut milk and lime juice. Process until smooth.
Transfer to large bowl and taste for seasoning. If too peppery for you cut back on chiles and do not add Tabasco. Cover and refrigerate until chilled.
In skillet, toast coconut over low heat, stirring a few times until lightly browned and crisp. Let cool.
Ladle cold soup into bowls, garnish with coconut and parsley.

Notes

*****You can make this days ahead of time and just keep in refrigerator until ready to serve.

Cucumber featured Soup Tangy Avocado

Alice