3 Tbsp unsweetened dark Cocoa Powder
2 cloves garlic
1 small shallot, diced
1 Tbsp Spanish Sherry Vinegar
1/2 cup Spanish Extra Virgin Olive Oil
1 cup cucumber
1/4 cup bell pepper, diced
1/2 cup to 1 cup cold water
Sea salt and freshly ground pepper to taste
Place all ingredients into pitcher of blender and blend until smooth. Add enough water to make consistency of choice, but make sure you don’t dilute the flavor.
Season with salt and pepper and refrigerate to chill the soup.
Before serving, garnish with chocolate shavings. You can also add croutons for a crunch.