Aside from a bit of chopping this recipe takes a minimal amount of effort, it’s essentially just adding the prepped ingredients to a food processor one by one. By omitting the water and adding a bit of extra curry paste this makes a great dip for veggies and pita chips. It passed my dip test, in that I felt fine after Drew Brees and the Saints crushed my Niners as the clock expired on Monday Night Football (I wasn’t fine). I made just a few minor alterations to the recipe. Rather than placing a cilantro sprig as garnish, I chopped a bunch of leaves and sprinkled them into the soup. The Cilantro complimented the other refreshing flavors well. Also, I couldn’t find unsweetened coconut flakes, so I omitted them, but I do think that they would have added that bit of crunch that was missing. I'm always impressed when someone serves palate cleansers, and I think this fits that role perfectly. With cold weather approaching I probably won’t make this soup again for a while, but I’ve definitely got it up my sleeve for an unexpected hot day. It’s one of those recipes that you can shop for and complete without needing a computer, iPhone, or some sort of archaic, non-digital means of reading a recipe.
Recipe by Marcia Kiesel, as published in Food & Wine Magazine.
- Two 12-ounce cucumbers peeled, seeded and chopped
- 2 Hass avocados, coarsely chopped
- 2 teaspoons Thai green curry paste
- 2 teaspoons sugar
- 2 teaspoons finely grated lime zest
- 1 serrano chile, seeded and chopped
- One 13-ounce can unsweetened coconut milk
- 3 tablespoons fresh lime juice
- 1/2 cup 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.
Recipe Source: LickMySpoon.com.
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