CHILLED CUCUMBER AVOCADO SOUP

March 01, 2017 by Renee Tavoularis

Ingredients

For the SOUP:

1 pound organic cucumbers, roughly chopped
2 small avocados, peeled and pitted
1 cup cold, filtered water
½ cup full-fat coconut milk
¼ cup fresh lemon juice
small handful fresh dill, chopped
small handful fresh chives, chopped
1 teaspoon fine sea salt
½ teaspoon ground black pepper

For SERVING:

extra virgin olive oil
fresh dill and chives, chopped
roasted, lightly salted sunflower seeds

Instructions

• Place all of the ingredients, except those reserved for serving, into the blender and blend on high until smooth (about 1 minute). Taste the soup and add more salt and/or pepper if you like.
• Transfer the soup to a large container and chill in the fridge for 1 hour before serving.
• Serve with a swirl of extra virgin olive oil, a sprinkle of chopped dill and chives, and a few roasted sunflower seeds for crunch.

Recipe reprinted with the permission of picklesnhoney.com