Tuesday, March 01, 2016

Rec: Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1 1/4 cups sour cream
1 cup chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
1/4 teaspoon white pepper

Cut cucumbers into large chunks and place in a blender
with remaining ingredients. Puree and pour into bowl.
Cover and refrigerate for at least 8 hours.

Serves 4
Refrigerate remainder (of course)
Perfect on a hot summer day with a sandwich

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