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Cucumber Soup

2 cucumbers, roughly chopped

1 Tbs. finely chopped fresh dill

1/8 tsp. white pepper or to taste

4 cups buttermilk

1 Tbs. finely chopped fresh parsley

 

Place all in ½ gallon jar. Screw lid on tight and shake vigorously. Refrigerate until chilled. Shake or stir before serving. Cool and refreshing.

This and other great recipes can be found in: Recipes in Perpetuity Timeless Tastes and Tales from Residents and Future Residents of Mount Holly.