Rating3/5 (from 6 ratings)3
1 cup watercress tightly packed
1 cup spinach tightly packed
3 clove garlic
2 tablespoon olive oil
2 tablespoon lemon juice
2 teaspoon salt
1 bunch spring onion
3 cup cucumber juice (that's 2 english cucumbers, or about 6 american ones)
1 teaspoon black pepper - or to taste
Put everything except the avocado and the spring onion in the blender and blend until smooth. Pur into a bowl. Add chopped spring onion and big chunks of avocado. Sprinkle with pepper before serving.
Zoe's ThoughtsBy Zoe
Guess what the surprise is? That’s right there’s no potato or leek in it! But you wouldn’t know it on tasting it! Adapted from the watercress and cucumber soup recipe in Rawvolution by Matt Amsden.
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