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Cold Cucumber Soup
A Refreshing but Delicious Soup on a Hot Day!
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

 

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.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
J.A.H.-Lehmann
Arizona
United States
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