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Cold Cucumber Soup


  • 3 cucumbers, peeled, halved long-ways
  • 2 C chicken broth
  • 3 Tbs white wine vinegar
  • 1 clove garlic
  • 1⁄4 tsp. salt
  • 1⁄4 tsp pepper
  • 3 C full fat or fat free sour cream


Recipe by Sarah Fritschner

Use a spoon to scrape seeds out of cucumbers.

Chop cucumbers in large chunks and combine in a blender with remaining ingredients except sour cream.

Pour mixture into large bowl.

Add sour cream, stirring until smooth.

Cover and chill 2 hours.

Taste, adding salt and pepper if needed. Serves 4.


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