Lemon Cucumber and Dill Soup

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Colin Erricson/www.robertrose.ca
https://pgoarelish2.files.wordpress.com/2012/04/eat-raw-well-cookbook-lemon-cucumber-dill-soup-diet-nutrition-recipe-food-health-spry.jpg?w=105
  • Yield: servings

Ingredients

2cups chopped peeled, seeded cucumber
1/2cup chopped romaine lettuce
1/4cup filtered water
1/4cup chopped fresh dill fronds
1-- clove garlic
3tablespoons freshly squeezed lemon juice
2tablespoons cold-pressed olive oil
1/2teaspoon fine sea salt

Instructions

In a food processor fitted with the metal blade, process cucumber, lettuce, water, dill, garlic, lemon juice, olive oil and salt until smooth. Transfer to a bowl. Cover and refrigerate until chilled, at least 1 hour or up to 3 hours. Serve garnished with a dollop of Cashew Sour Cream, if using, and additional dill.

Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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