Wednesday, 26 February 2014

Spicy Avocado-Cucumber Soup

Avocados can do so much more. With their creamy texture, subtle flavor, and robust nutritional benefits, avocados can take the lead role in soups, sauces, salads, and more. You need to get creative to use them up quickly for gourmet recipes.

This tangy, luscious vegetable soup recipe is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. For a milder version, scale back on the serrano.

12 ounce(s) (2) cucumbers, peeled, seed and chopped
2 Hass avocados, coarsely chopped
2 teaspoon(s) Thai green curry paste
2 teaspoon(s) sugar
2 teaspoon(s) finely grated lime zest
1 serrano chile, seeded and chopped
13 ounce(s) (1 can) unsweetened coconut milk
3 tablespoon(s) fresh lime juice
1/2 cup(s) unsweetened coconut flakes, for garnish
10 cilantro sprigs, for garnish

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.
Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

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