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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This soup has been in our family for 4 generations. Grandmother added the garlic, mom added Lawry's® seasoned salt, and I made it a puree. It's light and refreshing on a hot summer's day and decidedly 'cucumber!' Garnish with any or all of the following: chopped tomatoes, onions, parsley, or slivered almonds. Ingredients:
4 cucumbers - peeled, seeded, and coarsely chopped |
1 small garlic clove, chopped |
3 cups chicken broth, divided |
2 1/2 cups sour cream |
3 tablespoons white vinegar |
2 tablespoons seasoned salt (such as lawry's®) |
Directions:
1. Blend cucumbers, garlic, and 1 cup chicken broth in a blender until smooth. Add remaining 2 cups chicken broth, sour cream, vinegar, and seasoned salt; blend until smooth. Refrigerate soup until completely chilled, at least 1 hour.
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