|  | Chilled Cucumber Soup #2
1 cup of chicken broth
2 tablespoons of lemon juice
1/4 cup of finely chopped onion
1 teaspoon of salt
1/2 teaspoon of dried dill leaves, crushed
a dash of garlic powder
1 teaspoon of grated lemon rind
1 cup of sour cream
1 cup of plain yogurt
2 cups of peeled, seeded, chopped cucumber
Cucumber slices
Lemon slices
In electric blender container combine broth, lemon juice, onion, salt, dill, garlic and lemon rind. Blend covered 1 to 2 minutes or until smooth.
Add the sour cream and yogurt. Blend covered 15 to 30 seconds, until just blended. Stir in chopped cucumber. Cover, refrigerate at least 1 hour, until very cold.
Pour into chilled 1 1/2 quart tureen. Float cucumber and lemon slices on surface. Makes about 5 cups 6 to 8 servings |
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