Soup Instructions:

• Blend all ingredients in a blender until very smooth.
• Chill for at least 3 hours, or overnight.
• Taste for seasoning and adjust as necessary. If you’re unsure if it needs more salt, put a small amount of the soup into a bowl, add salt and taste it. If you like it better you can then add salt to the whole batch.
• Garnish with a generous amount of the pomegranate almond mixture and a drizzle of good olive oil.

Garnish Instructions:

Combine all ingredients in a bowl, stir to combine well.

Soup Ingredients:

• 1 English cucumber, roughly chopped
• 1/2  shallot, roughly chopped, about 2 tablespoons
• 1/2 large ripe avocado
• 1 small clove garlic, roughly chopped
• 1/2 cup water
• Juice of 1 lime
• 1 teaspoon pink Himalayan sea salt
• Drizzle of good extra virgin olive oil

Garnish Ingredients:

• 1/2 cup pomegranate seeds
• 1/2 cup almonds, chopped into about the same size as pomegranate seeds
• 1 tablespoon mint, finely chopped
• 1 tablespoon dill, finely chopped
• 1 tablespoon chives, finely chopped
• 1/4 teaspoon pink Himalayan sea salt
• 1 tablespoon extra virgin olive oil