LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Tangy Avocado-Cucumber Soup
Tangy Avocado-Cucumber Soup | Print |
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.