1. Peel the cucumber and avocado and cut into cubes








 
 




 









 

 






 
 


2. Place in a bowl and mash together with a fork

3. Add the lemon juice, olive oil and 2 or 3 drops of tabasco sauce and mix everything together well

4. Add the stock and mix well (the consistency of the cream will depend on how much stock you use so it´s best to add it little by little)

5. Chop the olives and dill and add to the mixture - stir well

6. Serve cold with a little fresh yoghurt, cream or olive oil and lemon juice on top