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Lemon Cucumber and Dill Soup

By Douglas McNish

Lemon Cucumber and Dill Soup

This light, summery soup makes a perfect snack or starter for a meal. Chef Douglas McNish, author of Eat Raw, Eat Well, loves to top it with a dollop of Cashew Sour Cream (page 204).

Makes 3 cups (750 mL)

2 cups           chopped peeled, seeded cucumber           500 mL

12 cup           chopped romaine lettuce            125 mL
           (4 to 5 leaves)

14 cup           filtered water           60 mL

14 cup           chopped fresh dill fronds           60 mL

1           clove garlic            1

3 tbsp           freshly squeezed lemon juice           45 mL

2 tbsp           cold-pressed (extra virgin) olive oil           30 mL

12 tsp           fine sea salt           2 mL

           Cashew Sour Cream (page 204), optional

1.                  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.



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.