2 Small cucumbers
3 tbsp Olive oil
1 cup Chicken (or vegetable broth)
1 tbsp Fresh dill (chopped)
1/2 cup Coconut milk
Peel and roughly chop the cucumbers.
Heat olive oil in a medium saucepan and let the cucumber cook for a few minutes until the pieces start to soften just a bit.
Add the broth and let simmer for 12 minutes.
Add dill and stir in the coconut milk. Let the coconut milk warm up and then add salt and pepper to taste.
Slice each hard-boiled egg in half and put two halves each in the bottom of four bowls.
Ladle the soup over each one and garnish with extra dill and fresh cracked pepper.