Lemon Cucumber and Dill Soup

Colin Erricson/www.robertrose.ca
  • Yield: servings


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


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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