AuthorRich ½ cup Vegetable stock
2 Large cucumberspeeled and cut into chunks
1 ½ cups Coconut yogurt
½ Medium avocadopeeled and seeded
1 Medium shallotpeeled and cut in half
3 tbsp Fresh dillchopped
2 tbsp Fresh lime juice
2 tsp Ground cumin
2 tsp Sea salt
1 pinch Black pepperto taste
1
Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more vegetable stock until you reach the desired consistency.
2
Adjust seasonings to taste.
3
Cover and refrigerate for at least 2-3 hours before serving.
4
Serve chilled topped with sprigs of fresh dill and thin slices of cucumber
Ingredients
½ cup Vegetable stock
2 Large cucumberspeeled and cut into chunks
1 ½ cups Coconut yogurt
½ Medium avocadopeeled and seeded
1 Medium shallotpeeled and cut in half
3 tbsp Fresh dillchopped
2 tbsp Fresh lime juice
2 tsp Ground cumin
2 tsp Sea salt
1 pinch Black pepperto taste
Directions
1
Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more vegetable stock until you reach the desired consistency.
2
Adjust seasonings to taste.
3
Cover and refrigerate for at least 2-3 hours before serving.
4
Serve chilled topped with sprigs of fresh dill and thin slices of cucumber
