cucumber gazpacho

Name: cucumber gazpacho
Ingredients: 2 1/2 cucumbers with peel cut in pieces; 1/3 C fresh dill weed (alternative 2 Tbsp. dried dill weed); 5 leafs borage; 2 Tbsp. sweet miso paste (more to taste); 2 Tbsp. lime juice (more to taste); zest of 1/2 organic lime; 4 Tbsp. coconut yoghurt plain; 1/2 tsp. sea salt (more to taste); 2 pinch freshly ground black pepper (to taste); 2 Tbsp. MCT Oil (or any neutral oil); 5 small ice-cubes; 1/2 C cucumber finely shredded; 2 Tbsp. roasted pumpkin seeds; 1 Tbsp. freshly cut dill; 1 Tbsp. Styrian pumpkin oil (you can use roasted Walnut or Hazelnut oil ); 4 cucumber flowers; 4 slices fresh cucumber with peel