Spicy Avocado-Cucumber Soup

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Two 12-ounce cucumbers—peeled, seeded and chopped

2 Hass avocados, coarsely chopped

2 teaspoons Thai green curry paste

2 teaspoons sugar

2 teaspoons finely grated lime zest

1 serrano chile, seeded and chopped

One 13-ounce can unsweetened coconut milk

3 tablespoons fresh lime juice


1/2 cup unsweetened coconut flakes, for garnish

10 cilantro sprigs, for garnish

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