10 August 2010
Chilled Spicy Cucumer and Avocado Soup
It is crazy hot out, so much so that the thermostat is ten degrees behind itself. So I had the girls over for dinner for some wine and summery food. Rebecca shown here accenting the soup with her awesome shirt.
2 cucumbers - peeled and seeded
2 avocados - chopped
3 cups water
2 tsp. green curry paste
1 serrano pepper - seeded
10 oz. coconut milk
juice of 1 lime
salt and pepper to taste
cilantro and finely chopped green onion for garnish
Put each ingredient in blender in order until fully blended. Place soup in fridge and chill for at least an hour. Handiest to store it in a pitcher for serving ease.