Chilled Cucumber Soup Tweetcipe

What’s easy to make, refreshing to eat, seasonal and not too fattening?  Another recipe I love from The Sugar Mill Cookbook.

Chilled Cucumber Soup

4 medium cucumbers, peeled, seeded and cut into 1” chunks

1 ½ c chicken broth

1 ½ c sour cream or plain yogurt

2 small garlic cloves, chopped

3 tablespoons white wine vinegar (I use champagne vinegar)

Salt and pepper, to taste

Garnish (optional):

Chopped tomato

Chopped green onions

Chopped chives

Minced dill

Combine all ingredients except your chosen garnish in a food processor or blender.  Puree until smooth.  You may have to do this in batches.  Chill.  Pour into serving bowls and sprinkle with garnish.  Serves 6.