Recipe of the Week: Cream of Cucumber Soup

As I was telling you in my last post, Don and I picked up a very special guest at the local airport on Monday: The Raw Goddess in the flesh! If you remember, Heathy came for a visit last November and we had an uncooking marathon of gigantic proportions. We had such a blast that she is now back for more food 'n fun!


Knowing how much Heathy and I love playing together in the kitchen - especially making decadent desserts - we came up with The Perfect Plan. Why bother spending time, energy and precious stomach space on fancy entrees when we can go straight to the good stuff? lol So our daily fare consists of juice, smoothie, soup, salad and, of course, a big serving of dessert.

Speaking of sweet treats, we've been doing some last minute recipe testing for Heathy's much awaited Just Desserts ebook. We've also been making good progress editing the written material together. (I'm her official editor in chief! ;-) ) I won't get a chance to finalize the formatting while she's here, but we're now talking weeks before the ebook is available. Woo Hoo! (If you haven't seen Raw Goddess Heathy's dessert creations yet, pop over to her site and you'll see what the excitement is about!) I guarantee you that it will be worth every second of that loooooooooong wait! The ebook isn't even finished and it's already clear that it will become my Raw Dessert Bible. lol

In the meantime, here's one of the lovely soups I served Her Highness. It's a simple recipe with just a handful of basic ingredients. But don't be fooled; the whole is much greater than the sum of its parts!


Cream of Cucumber Soup
By Jennifer Cornbleet
Posted by Velvet on Raw Freedom Community

4 romaine lettuce leaves, chopped (about 1.5 cups) (I use tightly packed cups)
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1/2 cup water
1 T lemon juice
1/2 t crushed garlic (1 clove)
1/4 t salt
1/2 ripe avocado, chopped
1 T extra virgin olive oil
1 T minced fresh herbs, or 1 t dried (I use parsley)

Place the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process until smooth. Add the avocado and EVOO and blend again until smooth. Add the herbs and blend briefly to mix. Serve immediately. For a chilled soup, refrigerate for 2 hours before servings.

Velvet's Notes: I love it, it makes 2 servings, but I drink the whole soup because it's so good. It says to blend in steps, but I add everything to the vita-mix and blend once until smooth.

Carmella's Note: The first time I made this, I used half the amount of lemon juice and it was still too lemoney, so I'd recommend going by taste.