Califonia Bountiful
Main Dish

Avocado-coconut soup

Amaryll Schwertner

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4 ripe California Haas avocados
2 cups fresh, grated coconut, blended with 1 cup water in a blender and strained (or 1 1/2 cups dried un-sweetened coconut flakes softened with 3 cups of boiling water, then blended and strained)
1/4 cup freshly squeezed lime juice
1 cup yogurt
1 fresh jalapeño chile pepper, seeded (if you like spicy, don't stop at one!)
3 tsp. toasted, ground cumin seeds
1 tsp. sea salt (or to taste)


In a blender combine all of the ingredients. Blend to a thick, smooth semi-liquid puree. Chill. Taste and adjust seasoning. If the soup is too thick you can stir in chilled water. Serve in chilled bowls with cilantro or chopped tomato as a garnish.

Serves 3 to 4.

"Sometimes the most common items, ones we think we know, can surprise us in combination and yield an entirely new and, in this case, simply elegant dish."

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