Chilled Cucumber and Dill Soup


Nutrients Per Serving

Kilocalories: 7 kcal
Protein: 0.2 g
Carbohydrate: 0.4 g
Total Fat: 0.5 g


  • 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


  1. Combine all ingredients and blend until puree then sprinkle ground black pepper.
  2. Serve 20 g per shooter glass, garnish with dill sprig.

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