With the help of an immersion blender,
this icy-cold soup can be made in a snap.
Cold
Cucumber Soup
- 2 large cucumbers, peeled
and seeded
1 1/3 thick sour cream
1 1/3 whole milk yogurt
2 cups organic free-range chicken broth, or vegetable stock for
a vegetarian option
1 garlic clove, finely minced
1/2 cup fresh mint
1/2 cup fresh dill
pepper, to taste
- Combine the cucumbers,
sour cream, yogurt, chicken broth, and garlic in a large bowl.
- Puree the mixture with
a KitchenAid Immersion Blender until smooth.
- Add the fresh mint and
dill and season with pepper.
- Serve topped with some
fresh mint and dill.
Makes 6 to 8 servings
Recipe and video provided
courtesy of SummerKitchen.tv. Photograph property of CooksRecipes.com.
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