Name: Spicy Avocado-Cucumber Soup
Cook time: 25 min
Total time: 40 min
Yield: 10
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

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.