Chilled avocado and cucumber soup with Quinoa

Peel the avocado and remove the stone. Place the avocado, cucumber, yoghurt and half of dill in a blender. Blend until smooth, adding water gradually. Soup should be smooth fairly thick and creamy consistency, add more water if necessary. Season with salt and pepper and chill in a fridge for at least an hour.

Serve with cooked pearl quinoa and for an extra refreshing option with some ice cubes (optional).

Garnish with fresh dill.