How to make
Cut the cucumbers into big chunks. Half the avocado, remove the pit and add the flesh to the cucumber.
Add the sour cream. Season with salt and blend. Drizzle with the lemon juice.
Prepare the topping for the soup by toasting the Hazelnuts in a dry pan on the stove.
Chop the olives finely, as well as the cilantro, dill, parsley and spring onion.
Crush the toasted nuts and mix them with the herbs.
Add pieces of smoked salmon and sprinkle with the topping.
Enjoy!
