Chilled Avocado & Cucumber Soup with Fresh Herbs


2 avocados peeled and pitted
½ c  English cucumber, peeled and diced
1 c cold water
½ c coconut milk
juice of ½ lemon
6 dashes of Tabasco sauce
Handful of chopped chives
3 sprigs of fresh dill
2 ice cubes
1 tsp salt
Toasted pumpkin seeds for garnish


Peel and dice cucumber, then peel and pit avocados.

Add all ingredients to a blender.  Blend until completely smooth.  Season with kosher salt to taste.  Garnish with toasted organic pumpkin seeds and a spring of dill and some chopped chives.

Serve immediately.  This soup can be prepped a day before but must be kept in an air tight container.


Click here to watch Ron prepare the dish!


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