Jenny's Raw Recipe Blog

Cream of Cucumber Soup

Posted on June 17 2011 | (1) Comments
Category: Soup and Salad Recipes Tags: raw soup recipes

Cream of Cucumber Soup

Yield: 2 cups, 2 servings

Lettuce isn’t just for salads. Blending it with cucumbers makes a light and delicious soup.


  • 4 romaine leaves, chopped (about 1 1⁄2 cups)
  • 1 cucumber, peeled, seeded, and chopped (about 1 cup)
  • 1⁄2 cup water
  • 1 tablespoon fresh lemon juice
  • 1⁄2 teaspoon crushed garlic (1 clove)
  • 1⁄4 teaspoon salt
  • 1⁄2 ripe avocado, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh herbs (dill, mint, tarragon, or cilantro), or 1 teaspoon dried


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

Place the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the herbs and blend briefly to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Cucumber Soup will keep for two days.

Add Your Comment

Remember me?
Shoot me an email when someone responds?
Enter this word: