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Spicy Green Soup

July 13, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 10

Total Time:

Summer time is the best time for a cold dinner, but endless salads can get a bit repetitive. This blend and chill soup is a great alternative, paired with a couple of boiled eggs or some leftover quinoa. It will keep in your refrigerator about a week, and is a great way to eat vegetables, avoid a salad, and leave the stove off.

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  • 2 large cucumbers, peeled, seeded, and chopped
  • 2 Hass avocados, peeled, seeded, and chopped
  • 2 teaspoons green curry paste
  • 2 teaspoons sugar
  • 2 teaspoons finely grated lime zest
  • 1 serrano chile, seeded and chopped (can use less or omit for less heat)
  • ½ teaspoon salt
  • 3 ½ cups water
  • 1 can unsweetened coconut milk (13-15 ounces)
  • 3 tablespoons fresh lime juice
  • Cilantro or mint sprigs for garnish


  1. Blend cucumbers until smooth.
  2. Add remaining solid ingredients (not the sprigs), and blend until smooth.
  3. Add water, coconut milk, lime juice and blend until all ingredients are well-incorporated.
  4. Transfer to serving dish, cover tightly, and chill at least 15 minutes.
  5. Ladle soup for each diner and garnish with sprigs


Spicy Avocado-Cucumber Soup

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