Cucumber Soup Recipe

Image courtesy: www.flickr.com/photos/ulteriorepicure/

Ingredients

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

Directions

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.