- 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.