2 dl cold water
5 dl coconut milk
1 ts chilipaste
1. Cut avocado and cucumber in pieces and put it in a blender with water, coconut milk, lemon juice and chilipaste.
2. Create a smooth blend. Add the amount of coconut milk until you get the consistency you like, but its very nice a bit thick. Add salt.
3. Cook and cool somewhat before serving. Can be served cold.
4. Decorate with chices, oliveoil and pre-heated pumpkin seeds.
Original recipe from Vegetarmat