We've found the perfect recipe to help you through the most sweltering summer days! The dill adds an unusual and wonderful flavor twist, but if you can’t find it, just go with chives. You can prepare this a day ahead and keep in a closed container in the fridge. If you are not vegan you can also try replacing the coconut milk with yogurt. (All credit to Green Kitchen Stories).
SERVES: 4 as a starter or 2 as a lunch/dinner
2 avocados, peeled and pitted
3 inches (7 cm) cucumber, peeled and cut into smaller pieces
1 cup cold water
1/2 cup coconut milk
4 Tbsp lemon juice
4-8 drops tabasco
a handful chives, chopped
3 stems dill
2 ice cubes
1 tsp salt
a splash of olive oil
1/4 cup toasted pumpkin seeds, roughly chopped
dill & chives, chopped
1. Add all the ingredients to a food processor or blender.
2. Mix it until completely smooth. Season to taste.
3. Serve immediately in glasses or bowls or keep it chilled in the fridge until serving.
4. Top with a splash of olive oil, toasted pumpkin seeds, chopped chives and some dill.