Thai-Inspired Cucumber Avocado Soup

My family loves soup and with the steamy temps this summer in Brooklyn, we were happy to find this super cool, super refreshing, and super delicious cucumber soup from A Chef’s Kitchen.   The original recipe calls for Greek yogurt; however,  plain cashew milk yogurt worked its magic for our dairy-free kitchen.   SOUP

My family loves soup and with the steamy temps this summer in Brooklyn, we were happy to find this super cool, super refreshing, and super delicious cucumber soup from A Chef’s Kitchen.

The original recipe calls for Greek yogurt; however,  plain cashew milk yogurt worked its magic for our dairy-free kitchen. 

SOUP

  • 3 medium Kirby cucumbers or 2 large English (hothouse) cucumbers, peeled and seeded
  • 3 ripe avocados, pitted and peeled
  • 2-3 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 (we used Forager’s plain unsweetened cashew 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 (we omitted; though raw honey or coconut palm sugar would be a good substitute
  • salt and freshly ground black pepper, to taste

directions

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 (or add some ice cubes to the blender to cool it down).  Soup may thicken as it chills, so add water as needed and adjust seasonings.

RELISH:  Combine relish ingredients in a small bowl.  Serve atop soup with lime wedges and cilantro sprigs.