avocado_soup_2

This is a refreshing, chilled soup with Thai flavors and coconut milk, perfect for any warm, summer lunch or dinner. Goes well with a topping of cooked shrimp or a dollop of low fat sour cream or yogurt.

Recipe adapted from californiaavocado.com by local Dietitian, Rachel Alves

Serves: 4 entrée or 6 appetizer portions

Ingredients

2 large, ripe avocados (about 8 oz. each)

1-2 fresh garlic cloves, minced or ½ tsp. ground   garlic powder

2 tsp. fresh ginger, grated/minced

Zest and juice of 2 limes

1 tsp. salt

½ tsp. freshly-ground black pepper (more to taste)

Pinch of red pepper flakes

1 14-15 oz. can of light coconut milk

6-8 c. water (more or less as needed for desired    consistency)

1-2 tbs. Thai green curry paste (start with 1 and add

more to desired spiciness)

1 tbs. (or more as desired) maple syrup, honey or agave nectar

¼ c. chopped fresh Thai basil (sweet basil will do, also!)

Garnish suggestions:

Low-fat, Greek yogurt or sour cream

Toasted, unsweetened coconut

Chopped, toasted salted peanuts

Sliced green onions or chives

Directions

Scoop the flesh out of the avocados and place in the bowl of a food processor. Add the garlic (or garlic powder), ginger, lime zest, juice, salt, black pepper and red pepper flakes and pulse a few times to break down the avocado. With the processor on, pour the coconut milk into the chute and add the water, one cup at a time until you achieve the desired consistency. Add the curry powder and sweetener of your choice and puree again for about 30 seconds or so. Taste and adjust for seasoning: salt, curry, red pepper and sweetener. Soup should be a balance of sweet and spicy. Add basil and pulse twice.

Place soup in a large bowl and refrigerate for at least 1 hour.  To serve, ladle soup into bowls and top with garnish of your choice.