Makes 2-4 servings

Ingredients

  • 1 large cucumber, peeled and cut in small pieces
  • 1 shallot, peeled and cut in fine pieces
  • small bunch of dill, finely chopped and keep some for decoration
  • 300 ml organic vegetable stock
  • 1 tablespoon olive oil

Method

  1. In a saucepan add a tablespoon of olive oil and gently fry the shallot and the cucumber for 2 minutes.
  2. Add the stock and the dill and boil on a medium heat for ca. 15 minutes until the vegetables are soft.
  3. Blend to a creamy soup using a food processor. Fill in small bowls and decorate with some finely chopped dill.