Ingredients

· 300 g avocado pulp

· 2 cups chicken broth

· 2 cups coconut water

· 1 Serrano Chile, seeded and chopped

· 1 teaspoon coriander seeds

· 200 g natural yogurt

· Grated fresh coconut

· Pepper

· Salt

First crush the pulp of avocado and smoothies along with the chicken broth and coconut water.

When we get a heterogeneous mixture, add chili, coriander, and yogurt. Stir until everything is well consistent.

Season with salt and pepper to taste and we take over a little grated coconut. We serve the soup cold.