- 3½ cups cucumber juice, from 4 to 6 cucumbers
- ⅓ cup freshly squeezed lemon juice
- ½ bunch fresh watercress
- 3 cloves garlic, peeled
- 2 tablespoons organic, unfiltered olive oil
- 2 teaspoons Celtic sea salt
- Using a juicer, juice the cucumbers.
- In a high-speed blender, combine all of the ingredients and blend until smooth.
A light cucumber broth with fresh lemon and watercress is perfectly cooling for the summer.