Recipe courtesy of Chiva-Som
Nutrients Per Serving
Kilocalories: 7 kcal
Protein: 0.2 g
Carbohydrate: 0.4 g
Total Fat: 0.5 g
Ingredients
- 120g Cucumber, peeled and cooked
- 5g Dill, fresh
- 100g Vegetable stock, keep cool in refrigerator
- 2g Salt
- 10g Lime juice
- 5g Organic extra virgin olive oils
- 50g Almond milk
- A pinch Black pepper
- Make approximately 290g
Method
- Combine all ingredients and blend until puree then sprinkle ground black pepper.
- Serve 20 g per shooter glass, garnish with dill sprig.
[wpurp-searchable-recipe]Chilled Cucumber and Dill Soup – – – [/wpurp-searchable-recipe]
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