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!)

Garnish suggestions:

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.