Lemon, Cucumber and Dill Soup

Name: Lemon, Cucumber and Dill Soup
Ingredients: 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

Chef

Douglas McNish

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Cookbook

Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

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.

NotesTip

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.

Variations:

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)

CostInexpensive

Easy

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

Equipmentfood processor

Mealdinner

Taste and Textureherby, light

Type of Dishcold soup, soup

Ingredients

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

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.