Cucumber Soup

Cucumber Soup ​Serves 4 1 clove garlic 2 large cucumbers, seeded 1 l4oz cans chicken broth 1 cup sour cream 1/4 teaspoon dill weed 1 large ripe tomato, seeded salt and pepper, to taste Peel garlic and put in food processor or blender with at least 2 cups of the seeded cucumbers diced Liquefy ingredients and start adding the chicken broth Remove from blender to a large bowl and add remaining broth, then whisk in sour cream until blended. Put in rest of diced cucumbers and the dill, salt & pepper to taste. Chill 30 minutes or longer. When ready to serve, Sprinkle diced seeded tomatoes on top of individual servings. Hint1: to seed cucumbers, peel cut in half lengthwise, and use spoon to dig out seeds. Hint2: to seed tomatoes, cut tomato in half and squeeze gently to remove seeds.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel garlic and put in food processor or blender with at least 2 cups of the seeded cucumbers diced Liquefy ingredients and start adding the chicken broth Remove from blender to a large bowl and add remaining broth, then whisk in sour cream until blended. Put in rest of diced cucumbers and the dill, salt & pepper to taste. Chill 30 minutes or longer. When ready to serve, Sprinkle diced seeded tomatoes on top of individual servings.

Step 2

Hint1: to seed cucumbers, peel cut in half lengthwise, and use spoon to dig out seeds. Hint2: to seed tomatoes, cut tomato in half and squeeze gently to remove seeds.