Chilled Herb and Cucumber Soup
 
 
Equipment: High-speed Blender
Author:
Serves: 2
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2–4 cloves garlic
  • ¼ cup lemon juice
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • ½ cup chopped and packed dandelion greens
  • 1 cup packed baby spinach
  • 4 cups chopped english cucumber
  • Sea salt and pepper to taste
  • Radishes, avocado, zucchini noodles, fresh herbs, edible flowers, and sprouts to garnish
How To Make
  1. Combine everything but the garnish ingredients in a blender and blend until smooth. Taste and adjust seasoning as needed.
  2. Once properly seasoned, place in the fridge to chill for at least 15 minutes, or up to a few days.
  3. When you are ready to serve, pour into two bowls and garnish with sliced radishes, avocado, more herbs, and zucchini noodles.
Notes
Leftover soup can be stored in the fridge for up to 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/soups-stews/chilled-herb-and-cucumber-soup/