This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2019.                                             

Makes 1 serving

INGREDIENTS

1 cup organic spinach leaves
1 cucumber, chopped into small cubes
1 cucumber for blending
1 avocado
1 celery stalk
1 tablespoon nutritional yeast
1 lemon, juiced
1 tablespoon olive oil
½ teaspoon sea salt
¼ fresh fennel bulb
¼ cup fresh dill, optional

PREPARATION

Blend all ingredients except cucumber chunks until smooth. Then add cucumber chunks to blended soup. Serve.