• 300 gram of Salud's Avocado pulp
  • 100 gram of coconut milk
  • Pepper and salt
  • 3 dl vegetable broth
  • 10 gram cooked chicken



  • 2 dl up cream liquid butter
  • 2 tablespoons of basil
  • 50 gram of Salud's Avocado dices
  • 50 gram of tomato dices



Cook the chicken cubes first and add the broth.
Add the avocado pulp and coconut milk and heat (do not cook) the soup (80 degrees).
Season with pepper and salt. Garnish with the topping, a tomato cube and a leaf of basil.