Lemon Cucumber and Dill Soup

  • Yield servings

This light, summery soup makes a perfect snack or starter for a meal.

Colin Erricson/www.robertrose.ca


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