This recipe was actually under the soup section of the recipe book. It makes a really rich and creamy soup if you were going to eat it as a soup – I think it works better as a dip – but try it and see what you think!
Ingredients:… makes 2 cups…
2 avocados, peeled and pitted
2 cucumbers, rough chopped
1/2 cup of fresh dill
1 Tbsp. lemon juice
1/2 Tsp. sea salt
1-2 Tbsp. water (to blend) (I used 1/4 cup of coconut water)
Place all ingredients into a blender and blend until lovely and creamy.
Serve as a dip or serve as a soup – best eaten within an hour of making it.
Giving credit where credit is due…
This is another great recipe from Alissa Cohen