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)

Method:

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.

Ally x

Giving credit where credit is due…

This is another great recipe from Alissa Cohen