Spicy Avocado-Cucumber Soup

INGREDIENTS

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
Salt
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.

SUGGESTED PAIRING Lively, refreshing Grüner Veltliner.

CONTRIBUTED BY MARCIA KIESEL PHOTO © JOHN KERNICK

PUBLISHED FOOD & WINE AUGUST 2010




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