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
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!)
Low-fat, Greek yogurt or sour cream
Toasted, unsweetened coconut
Chopped, toasted salted peanuts
Sliced green onions or chives
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.