Recipes

Chilled Cucumber-Dill Soup
(Makes 1 serving)

1-1/2 cups rice milk
1/2 English cucumber
1 tablespoon fresh dill weed or 1 teaspoon dried dill weed

Chill the rice milk in the freezer for 15 minutes. Put the cucumber through a juicer. Combine the cucumber juice and rice milk in a blender.

Pour into a bowl and top with the dill weed.

From Vegetarian Cooking for People with Allergies by Raphael Rettner, D.C.

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