Green Kitchen Travels’ Cold Avocado Soup

Ingredients

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

Serve with
a splash of olive oil

1/4 cup toasted pumpkin seeds, roughly chopped

dill & chives, chopped

Instructions

Add all the ingredients to a food processor or blender. Mix it until completely smooth. Season to taste. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.