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