Yield: 2 cups, 2 servings

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

Ingredients

• 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

Equipment

• 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.