You are here: Home » Recipes » Lemon Cucumber and Dill Soup Lemon Cucumber and Dill Soup Recipe by Our Cookbook Collection Yield servings This light, summery soup makes a perfect snack or starter for a meal. Colin Erricson/www.robertrose.ca PrintEmail Ingredients 2 cups chopped peeled, seeded cucumber1/2 cup chopped romaine lettuce1/4 cup filtered water1/4 cup chopped fresh dill fronds1 -- clove garlic3 tablespoons freshly squeezed lemon juice2 tablespoons cold-pressed olive oil1/2 teaspoon 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.