Cold Cucumber Soup
|Potatoes||2 Medium, peeled and diced|
|Chicken broth||4 Cup (64 tbs) (Use Either Canned Or Homemade)|
|Cucumbers||3 Large, peeled, seeded, and coarsely grated|
|Scallions||6 , finely chopped (Use Both White And Tender Greens)|
|Chopped fresh dill||2 1⁄2 Tablespoon (Plus More For Garnish)|
|Plain yogurt/Sour cream||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Place potatoes and broth in saucepan; bring to a boil and cook, covered, over medium-high heat 15 minutes or until tender.
Remove from heat and puree potatoes and liquid briefly in food processor or blender.
This step may need to be done in two batches.
Return mixture to saucepan.
Add cucumbers, scallions, and 2 tablespoons dill to saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Remove from heat and refrigerate.
When cooled— but not cold—add yogurt or sour cream.
Mix well and return to refrigerator to chill thoroughly.
Salt and pepper to taste just before serving.
Sprinkle each serving with chopped dill.