Cold Thai Cucumber Avocado Soup with Cucumber Relish

Recipe by From a Chef's Kitchen

Cold Thai Cucumber Avocado Soup with Cucumber Relish is as refreshing as it gets on a hot summer day!

Ingredients

• soup
• 3 medium Kirby cucumbers ( or 2 large English (hothouse) cucumbers)
• 3 ripe avocados
• 2 large limes, juiced ( (1/3 cup) or to taste)
• 1 cup chopped fresh cilantro
• 2 cloves garlic (minced)
• 1 (5.3-ounce) container nonfat plain Greek yogurt
• 1 tablespoon green curry paste
• 1 cup water or as needed
• Sriracha hot sauce (to taste)
• salt (to taste)
• cilantro sprigs and lime wedges for garnish
• relish
• 1 medium Kirby cucumber ( seeded and chopped)
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• salt and freshly ground black pepper (to taste)

Method

1. SOUP:  Combine all soup ingredients in a food processor or blender and process until smooth.  Alternately, combine all ingredients in a large deep bowl and process until smooth with an immersion blender.  Refrigerate for 1 hour.  Soup may thicken as it chills, so add water as needed and adjust seasonings.
2. RELISH:  Combine relish ingredients in a small bowl.  Serve atop soup with lime wedges and cilantro sprigs.

View the recipe instructions at From a Chef's Kitchen