Spicy Avocado Cucumber Soup

By Shewekar Elgharably • May 20, 2016

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Spicy Avocado Cucumber Soup
15
easy
  8

The avocado cucumber soup can be garnished with shrimps on top and enjoyed spicy. Super delicious, it is perfect for hot summer days and any guilt free eating plan.


Ingredients

  • 8 large cucumber (peeled, seeded & chopped) - خيار
  • 2 avocado (coarsely chopped) - أفوكادو
  • 2 teaspoon green curry paste - صلصة الكارى الخضراء
  • 2 teaspoon raw honey - عسل نقي
  • 2 teaspoon lemon zest (grated) - قشر الليمون
  • 1 red chili pepper (seeded & chopped) - فلفل أحمر حار
  • 370 ml coconut milk - لبن جوز الهند
  • 3 tablespoon lemon juice - عصير ليمون
  • 16 medium shrimp (shelled & deveined) - جمبري
  • 1/2 cup coconut flakes (for garnish) - رقائق جوز الهند
  • 10 sprig cilantro (for garnish) - كزبرة

Step by step

  1. In a food processor, puree the cucumbers until smooth.
  2. Add the avocados, curry paste, honey, lime zest & chile. Process until blended.
  3. Add 3 1/2 cups of water, coconut milk & lime juice & process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
  4. In a medium skillet, heat 1 tablespoon of olive oil until shimmering. Add shrimp, season with salt and pepper and cook over high heat for 2 minutes on each side.
  5. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
  6. Ladle the soup into small bowls or cups, garnish with the shrimps, toasted coconut flakes and cilantro sprigs and serve.

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