Cold Cucumber Soup 2

With the help of an immersion blender, this icy-cold soup can be made in a snap.

Recipe Ingredients:

2 large cucumbers, peeled and seeded
1 1/3 thick sour cream
1 1/3 whole milk yogurt
2 cups organic free-range chicken broth, or vegetable stock for a vegetarian option
1 garlic clove, finely minced
1/2 cup fresh mint
1/2 cup fresh dill
pepper, to taste

Cooking Directions:

1. Combine the cucumbers, sour cream, yogurt, chicken broth, and garlic in a large bowl.
2. Purée the mixture with an immersion blender until smooth.
3. Add the fresh mint and dill and season with pepper.
4. Serve topped with some fresh mint and dill.

Makes 6 to 8 servings.

Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.