Raw Cucumber-Avocado Soup
2 large cucumbers, peeled and rough chopped
1/2 of a large ripe avocado
1 teaspoon fresh squeezed lemon or lime juice
1 teaspoon fresh chopped dill
Combine all ingredients in a blender and blend until desired consistency is reached. Puree for a smooth and creamy soup texture, or pulse for a thicker, chunkier soup texture. Pour into a serving bowl, and set in the fridge to chill for 30-60 minutes. When ready to serve, season with sea salt and pepper to taste and top soup with some fresh chopped parsley or cilantro and halved cherry tomatoes.