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$2.03 per serving
2 likes
Ready in 45 minutes
Spoonacular Score: 74% 
Chilled Lettuce Soup might be just the main course you are searching for. This gluten free recipe serves 2 and costs $2.15 per serving. One serving contains 268 calories, 12g of protein, and 12g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 2 foodies and cooks. It is perfect for Autumn. Head to the store and pick up bacon, lettuce, basil, and a few other things to make it today. To use up the bacon you could follow this main course with the Mini Maple Bacon Upside Down Cakes as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Try Creamy chilled basil, pea & lettuce soup, Chilled Summer Lettuce, Lovage and Garden Pea Soup, and Chilled Sriracha Lobster Salad Lettuce Cups for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
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gluten-free
