Step 1

1 Combine the avocado, cucumber, fennel, yogurt, lemon juice, ice, water, salt and pepper in a high-powered blender (such as a Vitamix); blend on high to form a completely smooth soup

Step 2

2 If the soup seems too thick, add a little more water until it's your preferred consistency

Step 3

3 Taste, and add more lemon juice and/or salt, as needed

Step 4

4 To serve, pour into bowls and top with dill, basil, jalapeño and the toasted pumpkin seeds, then drizzle with the oil

Step 5

5 NOTE: Toast the pumpkin seeds in a dry skillet over medium heat for about 6 minutes, or until fragrant, popping slightly and lightly browned, shaking the pan to prevent scorching

Step 6

6 Cool completely before using