Ingredients
12 oz. Cucumbers
2 Hass avocados
2 tsp. Thai green curry paste
2 tsp. sugar
2 tsp. finely grated lime zest
1 serrano chile
13 oz. unsweetened coconut milk
3 tbsp. fresh lime juice
salt
1/2 c. unsweetened coconut flakes
10 cilantro sprigs
Preparation
Step 1In 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.Step 2Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.Step 3Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.
