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Cold Cucumber Soup
A Refreshing but Delicious Soup on a Hot Day! |
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2 large cucumbers, peeled and seeded (English cukes do well)
1 1/4 cup nonfat sour cream or yogart
1 cup low sodium chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 tsp. dill weed, stems removed
1 Tbls. fresh lemon juice
1/4 tsp. white pepper
1 clove fresh garlic
salt & pepper to taste
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Cut cucumbers into large chunks; place in a blender or food processor with remaining ingredients. Puree; pour into a large bowl.
Cover and refrigerate for at least 8 hours.
Garnish with a thin slice of fresh lemon, and sprig of dill.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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J.A.H.-Lehmann
Arizona
United States |
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