Chilled Avocado and Coconut Soup
2 avocados, peeled and pitted
3 inches (7 cm) cucumber, peeled and cut into smaller pieces
1 cup cold water
1/2 cup coconut milk
4 tbsp lemon juice
4-8 drops tabasco
a handful chives, chopped
3 stems dill
2 ice cubes
1 tsp salt
Toppings
a drizzle of olive oil
1/4 cup pumpkin seeds, roughly chopped
dill & chives, chopped
1. Add all the ingredients to a food processor or blender.
2. Mix it until completely smooth.
3. Season to taste.
4. Serve immediately or chill in the fridge
5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.
Recipe and photo from David and Luise at Green Kitchen Stories.
hannahtice 