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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Originally from Fanny Farmer, I've been using this with cucumbers from the garden. You can also substitute plain yogurt for the sour cream. Ingredients:
4 medium cucumbers |
1/2 small onion |
2 tbsp. chopped garlic |
3 cups chicken broth (i use low sodium) |
1 cup sour cream (we used non-fat) |
3 tbsp. salt |
a dash of tabasco sauce |
Directions:
1. Peel and de-seed the cucumbers.
2. The food processor step should be done in two portions.
3. Take the cucumber, onion, garlic, and 1.5 cups of chicken broth and blend in the food processor.
4. Place in a mixing bowl.
5. Wisk in sour cream, the rest of the chicken broth, salt, and tabasco.
6. Place in the refrigerator for at least 2 hours to cool.
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