Chilled Cucumber Dill Soup
Try this Chilled Cucumber Dill Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- 2 tsp salt
- 1 small avocado
- zest 1 lemon
- 3 english cucumbers peeled and cut in to chunks
- 2 bunches/clam shells baby dill (about 1/2 cup)
- 1 cup yogurt (i recommend plain almond yogurt)
- 1 tbl lemon juice
- 2 tbl coconut aminos
- Carbohydrate 4.4724377087987 g
- Cholesterol 0 mg
- Fat 13.8177366721192 g
- Fiber 3.38320823762426 g
- Protein 1.01589375002049 g
- Saturated Fat 1.95925766741955 g
- Serving Size 1 1 serving (73g)
- Sodium 4.27272916733051 mg
- Sugar 1.08922947117445 g
- Trans Fat 0.636510166814322 g
- Calories 138 calories
Pick the dill off the stems. (the tender stems are fine.)Put everything in a blender.Puree until smooth.Chill in refrigerator for at least 1 hour.Enjoy!
