Shakin & Bakin Foodie Blog

A few years ago we planted 5 raspberry bushes in our backyard and started our own berry patch. Last year...those 5 bushes gave us a wonderful harvest of fresh raspberries and they were plump, juicy and delicious. I made a lot of raspberry muffins, jelly and jam, plus we ate fresh ones by the handful. We love those beautiful red berries and they're healthy for you to eat too!

On top of growing our own berries, we also plant a medium-sized backyard garden and cucumbers grow very well for us too. I'll definitely have to make this recipe when I harvest my garden goodies this year.

Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. For those of you who measure out your portions, 1 cup per serving. Chef's note: Fresh basil or mint goes nicely with this dish

Chilled Raspberry and Cucumber Soup Recipe

3 cups fresh raspberries washed
1 cup seedless cucumber chopped
¼ cup seedless cucumber finely diced for garnish (reserve for the end)
¼ cup apple juice concentrate
3 cups water

Combine all ingredients in a blender (except finely diced cucumber) and blend. Chill and serve with a garnish of finely diced cucumber on the top.

Disclosure: Recipe and photograph were used with permission.