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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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 (24 ounces) 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:
1. Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
2. 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. Yield: 12 servings.
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