Lemon, Cucumber and Dill Soup
Published by Robert Rose
This light, summery soup makes a perfect snack or starter for a meal. I love to top it with a dollop of Cashew Sour Cream.
In many recipes that call for olive oil, it can be substituted with another high-quality oil such as flax, hemp or pumpkin seed oil. The only factor to consider - so long as you are using good-quality cold-pressed oils - is the flavor profile you are trying to achieve.
Replace the romaine lettuce with ¼ cup (60 mL) chopped baby arugula or ½ cup (125 mL) chopped baby spinach.
For a creamier version of this soup, add ½ cup (125 mL) chopped avocado before pureeing.
Makes3 cups (750 mL)
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, gluten-free, halal, healthy, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Taste and Textureherby, light
Type of Dishcold soup, soup
- 2 cups chopped peeled, seeded cucumber 500 mL
- ½ cup chopped romaine lettuce (4 to 5 leaves) 125 mL
- ¼ cup filtered water 60 mL
- ¼ cup chopped fresh dill fronds 60 mL
- 1 clove garlic
- 3 tbsp freshly squeezed lemon juice 45 mL
- 2 tbsp cold-pressed (extra virgin) olive oil 30 mL
- ½ tsp fine sea salt 2 mL
- Cashew Sour Cream, optional
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.
2012 Douglas McNish