Simple. Easy. No fuss.

This cold green soup is especially nourishing on those days when we need a little calm.

Recipe type: Soup
Serves: 4


  • 1 pound organic cucumbers, roughly chopped
  • 2 small avocados, peeled and pitted
  • 1 cup cold, filtered water
  • ½ cup full-fat coconut milk
  • ¼ cup fresh lemon juice
  • small handful fresh dill, chopped
  • small handful fresh chives, chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper

for serving:

  • extra virgin olive oil
  • fresh dill and chives, chopped
  • roasted, lightly salted sunflower seeds


  1. Place all of the ingredients, except those reserved for serving, into the blender and blend on high until smooth (about 1 minute). Taste the soup and add more salt and/or pepper if you like.
  2. Transfer the soup to a large container and chill in the fridge for 1 hour before serving.
  3. Serve with a swirl of extra virgin olive oil, a sprinkle of chopped dill and chives, and a few roasted sunflower seeds for crunch.