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.
