Avocado and cucumber soup with fresh herbs (mint, chives)
1 cucumber, rinsed, not peeled (peeled in case of using a blender)
1 bulb of fennel
a few chives
a few branches of fresh mint
a tiny bit of rucola
1 ripe avocado
Extract the juice from all the veggies and herbs except the avocado.
Add some of that juice to a container, and briefly blend with the avocado until you get an unctuous soup.
Season to taste with pepper, salt, horsetail, any herb or condiment of your choice (e.g. chilli).
Note: I decorated with diced avocado, pumpkin seed oil, and tamari (fermented soy sauce). Tamari is used instead of salt.
Let the individual eaters drizzle their own tamari in their cups at the table.
