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Volume III
September 27, 2013

Weekly Home / Recipe Center

Raw Cucumber Soup (Gluten and Dairy-Free)

Serving size: 4
Calories per serving: 69

"For those who are diet-conscious or those who are searching for a taste bud pleaser, this soup will be a definite favorite! Served either cool or warmed up, this dish is simple and quick to make while still supplying all the benefits of raw food. Fabulous when topped with a mint leaf or a slice of lime. Enjoy!" Author: Chelsea Harrisson

Prep time:

2 cups chopped cucumbers
1 cup chopped zucchini
1 cup peeled and chopped avocado
1 clove garlic, minced
2 cups lukewarm water
1/2 large lemon, juiced
2 tablespoons olive oil
1/2 teaspoon salt

Directions Blend cucumber, zucchini, avocado, and garlic in a food processor or blender until very finely chopped, about 30 seconds. Whisk together water, lemon juice, olive oil, and salt in a bowl. Turn on the food processor and pour water mixture slowly through food processor's feed tube while processing cucumber mixture. Process until smooth, about 1 minute.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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