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Avocado Soup

Russ Pysell’s Chilled Avocado Soup with Cumin Crème Fraiche

Serves: 6

Hands On Time: 

Total Time: 



1/2 French baguette
Salt and freshly ground black pepper

2 English cucumbers, peeled and chopped
2 avocados, halved, seeded and chopped
1 tablespoon sugar
Zest and juice of 1 lime
2 teaspoons Thai green curry paste
1 serrano chile, chopped and seeded
1/2 to 1 teaspoon cayenne
1 (13-ounce) can unsweetened coconut milk
1/2 to 3/4 cup crème fraiche (see note)
Ground cumin
1/2 cup sweetened coconut flakes, lightly toasted


To make the croutons: Heat oven to 375 degrees. Slice bread into 1/2-inch-thick slices. Brush each side with olive oil and season with salt and pepper. Bake until lightly browned. Transfer to a brown paper bag and let cool.

To make the soup: In a food processor or blender, combine the cucumbers, avocados, sugar, lime zest, curry paste, serrano and cayenne. Blend until smooth. Add the coconut milk, lime juice, and about 3 cups of water.  Blend until smooth.

Strain the soup through a fine mesh strainer set over a large bowl. Season with salt and refrigerate until chilled, about 20 minutes.

Using a whisk or electric hand mixer, whisk the crème fraiche until doubled in volume. Fold in cumin to taste.

Serve the chilled soup topped with a single crouton, a small dollop of cumin crème fraiche and generous pinch of toasted coconut.

Photo Credit: Brian Kavanagh

About the recipe

Chef Russ Pysell of Yummy Street, an in-home dining service, devised this simple yet refreshing, tropical-tasting soup with avocados, cucumbers, coconut milk, and a few exotic spices for an event to benefit DIG Development in Gardening. To push the no-waste theme, he dried the seeds and painted them gold for table decorations.

Readily made crème fraiche can be found in gourmet markets and some supermarkets, or you can make your own by combining ½ cup of cream and 2 tablespoons buttermilk and refrigerating for 48 hours.

Read more about Pysell and DIG here.