Cold Avocado Soup with Cucumber, Bell Bell Pepper and Coconut

Cut the avocados in half, remove the pit and lift the flesh out of the skin.

Wash, clean and chop the cucumbers. Halve, seed, wash and chop the bell bell pepper.

Puree everything together with the zest and juice of the limes in a blender as finely as possible. If necessary, add a little stock.

Season with cayenne bell pepper, paprika powder, honey, salt and pepper. Chill for at least 30 minutes.

Remove from refrigerator, mix soup again and pour into cups or bowls.

Garnish with coconut shavings and serve.

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