Chilled Cucumber and Dill Soup

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

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