Friday, February 25, 2011

Cream of Cucumber Soup

It looks similar to this but a bit darker with the avocado
I really love this recipe. I got it from the "Raw Food Made Easy" cookbook by Jennifer Cornbleet. My husband loves it and he's the food critic in our house.

Yield: 2 cups, 2 servings

  • 4 romaine lettuce leaves, chopped (about 11/2 cupts)
  • 1 cucumber, peeled, seeded and chopped (about 1 cup)
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon crushe garlic (1 clove) 
  • 1/4 teaspoon salt
  • 1/2 ripe avocado, chopped
  • 1 tablespoon extra-virgin olive oil 
  • 1 tablespoon minced fresh herbs (dill, mint, tarragon, or cilantro) or 1 teaspoon dried
  1. Place the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process until smooth.
  2. Add the avocado and olive oil and blend again until smooth.
  3. Add the herbs and blend briefly to mix
  4. Serve immediately. For a chilled soup, refrigerate for 30 minutes before use.

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