Raw Recipes

Cream of Cucumber Soup

Posted on June 17 2011 | (1) Comments
Category: Soup and Salad 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.

Previous Comments

On July 23, 2011 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer, my husband and I had the Cream of Cucumber Soup for lunch today.  We’re both enjoyed very much.  It was really good and so easy to prepare.

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