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Cold Cucumber Soup

Cold Cucumber Soup


2 large cucumbers, peeled and seeded
1 1/3 cup thick sour cream
1 1/3 cup whole milk yogurt
2 cups organic free-range chicken broth or vegetable stock for a vegetarian option
1 garlic clove, minced
1/2 cup fresh mint
1/2 cup fresh dill
  salt and pepper to taste

Cooking Instructions

Combine the cucumbers, sour cream, yogurt, chicken broth, and garlic in a large bowl.

Puree the mixture with an immersion blender until smooth.

Add the fresh mint, dill and season with salt and pepper.

Serve topped with some fresh mint and dill.

Equipment List

Chefs Knife
Mixing Bowls
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