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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Cooling warm weather soup Courtesy The Surgeon's House Bed and Breakfast Jerome, Arizona Ingredients:
2 cucumbers, unpeeled,coarsely chopped |
1 zucchini, unpeeled,coarsely chopped |
1 green pepper, chopped |
1 onion, chopped |
1/3 cup mayonnaise |
16 ounces sour cream or 16 ounces plain yogurt |
1/3 cup raspberry vinegar |
2 tablespoons dill weed |
1 dash salt |
lemon pepper |
Directions:
1. Blend together cucumbers, zucchini, green pepper, onion, mayonnaise, sour cream or plain yogurt, raspberry vinegar, dill weed, salt, and lemon pepper until smooth in blender size batches.
2. Chill for 2 hours.
3. Garnish with fresh nasturtiums (optional), and small stalks from celery hearts.
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