1 cup nut milk (I used almond milk)
2/3 cup water
1 onion (this is too much)
1 clove garlic
1/2 red capsicum (I used my chocolate capsicum from the garden)
2 Tbsp. pumpkin seeds
1 tsp. olive oil
salt and pepper to taste
Place peeled avocado, nut milk, water, half onion and garlic in blender and puree until smooth.
Pour into bowls and garnish with onion, capsicum, and pumpkin seeds. Add salt and pepper and olive oil to taste.