Chilled Cucumber and Dill Soup
Method
Combine all ingredients and blend until puree then sprinkle ground black pepper. Serve 20 g per shooter glass, garnish with dill sprig
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
