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Cucumber Soup
It's pretty hot outside now that we're in August. Cool off with this recipe for raw cucumber soup, courtesy of Pat Connolly, former curator of Price-Pottenger. Enjoy!
Cucumber Soup
- 2 Cups Full-fat, Raw Buttermilk, from local, healthy, properly-raised cows
- 1 Chopped Cucumber (including peel of organically grown)
- 1 Chopped Green Pepper (including seed and membranes for the bioflavonoids)
- 6 Sliced Radishes and their tops, scissor-snipped (at least use part of the tops)
- 1 Tbs Scissor-Snipped Dill
- Seasoning Salt, to taste
- Papaya Pepper, to taste (aids in digestion)
- Pinch of Kelp
Combine all of the above ingredients and chill in your refrigerator for at least two hours.
Particularly delicious when you are suffering from the heat.