Cucumber Soup Recipe

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  • 3 medium cucumbers
  • 3 cups chicken broth
  • 3 cups sour cream
  • 3 tablespoons cider vinegar
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 2 medium tomatoes, chopped
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh parsley


Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.