Chilled Avocado Cucumber Soup

Ingredients

• 8 large cucumber (peeled, deseeded & 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 (deseeded & chopped) - فلفل أحمر حار
• 370 ml coconut milk - لبن جوز الهند
• 2 lime (juiced) - ليمون بلدي
• 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 peeled cucumbers until smooth.
2. Add avocados cubes, curry paste, honey, lemon zest & chili. Pulse until blended.
3. Add 3 1/2 cups of water, coconut milk & lime juice & pulse again until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled (about 15-30 minutes).
4. In a medium skillet, heat 1 tablespoon olive and 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 (about 3 minutes). Set aside.
6. Ladle the soup into small bowls or cups, garnish with the shrimps, toasted coconut flakes and cilantro.