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Background info: Archaeological evidence shows that “soup” appeared when humans first began boiling foods in order to enhance their digestibility during the Upper Paleolithic era, employing materials such as birch bark which can be heated directly over a fire. This technique likely predates “stone-boiling,” which involved placing heated stones into a large, water-filled pot to bring it to boiling point.
Throughout history, not only hot soups, but also cold varieties have featured in many traditional cultures and cuisines. Well-known summertime favorites include the pinkish beetroot borscht of Eastern Europe, the creamy tomato-based salmorejo (also called adoria) of southern Spain, and the latter’s closely related cousin, gazpacho. Our version of gazpacho is especially rich in vitamins C, A, and K and minerals such as potassium and iron, as well as healthy fats, providing a range of benefits for immune function and cardiovascular health.
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You can serve this soup warm or chilled.
- 4 large tomatoes
- 1 medium avocado
- 2 green onions
- ¼ teaspoon ground dill seed
- Dash of cayenne
- 1 cup chicken broth
- 1 teaspoon powdered kelp
- Seasoning salt to taste
- 1 cup parsley, minced
- 1 cup celery, finely diced
- 1 tomato, finely chopped
Purée all ingredients except last three in blender at low speed. Stir soup mixture into remaining vegetables and serve cold or warm over low heat. Serves 3 to 4. Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies). About The Author Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming. Become a member of Price-Pottenger and view these other recipes from Pat Connolly: Homemade Mayonnaise Salmon Pâté Lamb Kabobs Mint-Pea Salad Sweet Potato Soufflé
Published in the Price-Pottenger Journal of Health & Healing Summer 2014 | Volume 38, Number 2 Copyright © 2014 Price-Pottenger Nutrition Foundation, Inc.® All Rights Reserved Worldwide