Cold Cucumber Soup 2
With the help of an immersion blender, this icy-cold soup can be made in a snap.
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
- Combine the cucumbers, sour cream, yogurt, chicken broth, and garlic in a large bowl.
- Purée the mixture with an immersion blender until smooth.
- Add the fresh mint and dill and season with pepper.
- Serve topped with some fresh mint and dill.
Makes 6 to 8 servings.
Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.