Cucumber Soup

Name: Cucumber Soup
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 3 medium cucumbers; 3 cups chicken broth; 3 cups sour cream; 3 tablespoons cider vinegar; 2 teaspoons salt, optional; 1 garlic clove, minced; TOPPINGS:; 2 medium tomatoes, chopped; 3/4 cup sliced almonds, toasted; 1/2 cup chopped green onions; 1/2 cup minced fresh parsley

In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.

Ingredients

3 medium cucumbers
3 cups chicken broth
3 cups sour cream
3 tablespoons cider vinegar
2 teaspoons salt, optional
1 garlic clove, minced
TOPPINGS:
2 medium tomatoes, chopped
3/4 cup sliced almonds, toasted
1/2 cup chopped green onions
1/2 cup minced fresh parsley

Directions

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.

Nutrition Facts

3/4 cup: 95 calories, 3g fat (0 saturated fat), 0 cholesterol, 239mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 reduced-fat milk.

Originally published as Cucumber Soup in Quick Cooking July/August 2004