A real superfood recipe! This creamy chilled avocado cucumber soup is packed with flavour and nutrients thanks to the addition of baby spinach. Refreshing notes of dill and lime makes this a great appetizer for a summer lunch or patio dinner. Kids will love it too!
1. In a food processor or high speed blender, add the ingredients in the order listed.
Blend until the mixture is smooth and even.
2. Transfer the mixture into a bowl, cover and refrigerate for 30 minutes before
serving. Give the soup a good stir before portioning it into bowls.
3. Garnish with fresh cracked black pepper, a swirl of yogurt, chopped dill and/or
slices of cucumber. Serve chilled.
