Serves: 2
Total Calories: 98
Yield: 2 Cups

1 1/2 cups chopped Romaine lettuce
1 cucumber, peeled, seeded, and chopped
1/2 cup water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed garlic
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
1 tablespoon minced fresh herbs (dill, fresh mint, tarragon, or cilantro), or 1 teaspoon dried

Equipment:
cutting board
chef’s knife, 8-inch
measuring cups
peeler
spoon
citrus juicer or reamer
measuring spoons
garlic press
blender
rubber spatula

Put the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the herbs and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Cucumber Soup will keep for 2 days.

Nutritional Facts:

Serves: 2
Total Calories: 98
Calories from Fat: 40

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup