Cucumber Dill Soup
1 1/4 cups fresh cucumber juice (about 1 large or 2 medium cucumbers, peeled if not organic). 2 stalks celery with leaves, juiced. 1 avocado, peeled, seed removed. 1 garlic clove, peeled. 1/2 cup almond, oat, or rice milk. 1/2 cup of parsley, coarsely chopped. 2 tsp. red onion, chopped. 3 tsp fresh or 1-2 tsp. dried dill weed.
Pour the cucumber and celery juices into a blender. Add the avocado, garlic, milk. parsley, onion, and dill. Blend on high speed until smooth and serve immediately. This soup is not good if it sits. Serves 2. You can add a piece of broccoli as garnish if desired.