Meatless Monday: Spicy Avocado Soup
June 11, 2012
English Cucumbers – 2, peeled, seeded, and chopped
Hass Avocados – 2, chopped
Serrano Chile – 1, seeded and chopped
Thai Green Curry Paste – 2 Tablespoons
Limes – 2, zest and juice
Agave – 2 Tablespoons
Unsweetened Coconut Milk – 1 13-ounce can (I used the full fat, but you can use low fat)
Water – 1 ½-2 cups (2 if you want a more thin consistency)
Unsweetened Coconut Flakes – ½-1 cup toasted (depending on how much you want for garnish)
Cilantro- A few sprigs for garnishing.
In a food processor or high power blender (I did this in my Vitamix), puree the cucumber until smooth, add the avocado, chile, lime zest, and curry paste. Process. Add the coconut milk, lime juice, water and process. Salt and pepper. Pulse, cover and refrigerate to chill a bit.
In a skillet, toast the coconut flakes over a low-medium flame stirring constantly so as not to burn them. Remove from pan and let cool.
I like this soup in a large shallow bowl with lots of toasted coconut and cilantro, another pinch of salt and pepper and yum!
It makes about 7 or so cups!