Lemon Cucumber and Dill Soup
- 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.