In a food processor, add the cucumber, avocado, cumin and serrano chili. Pulse until the ingredients are blended.
Add the creme fraiche, broth and lemon juice and continue to blend until smooth.
Season with salt to taste and regrigerate for 3-4 hours.
Once chilled garnish with chive sprigs and drizzle with avocado-orange infused olive oil and cracked black pepper (optional). Enjoy!