Avocado soup with edible flowers

- Ingredients:
Soup:
- 300 gram of Salud's Avocado pulp
- Oliveoil
- Pepper and salt
- 3 dl vegetable or chicken broth (from a bouillon cube)
- fresh lime leaves
Topping:
- edible flowers
- Starter
Cook the vegetable or chicken cubes first.
Add the avocado pulp in a pan and add 1/3 of the bouillon and heat (do not cook) the soup (80 degrees).
Season with lemon leaves, olive oil, pepper and salt. Garnish with edible flowers
This soup can be eaten hot or cold as gazpacho!
Enjoy.