Cream of Cucumber Soup

By Bailey1_

Ingredients

• Yield: 2 cups, 2 servings
• 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

Details

Servings 2
Adapted from vegkitchen.com

Preparation

Step 1

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.