Lemon, Cucumber and Dill Soup

Tasty Recipes for Winter Meals

Lemon, Cucumber and Dill Soup

Yields: 2 servings

2 cups chopped peeled, seeded cucumber
½ cup chopped romaine lettuce
¼ cup filtered water
¼ cup chopped fresh dill fronds
1 clove garlic
3 Tbsp freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt

In a food processor fitted with its 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 vegan sour cream, if preferred, and additional dill.

Adapted from Eat Raw, Eat Well, by Douglas McNish

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