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.