Fresh Cucumber Soup
|Pared seeded cubed cucumbers||3 Cup (48 tbs) (3 Medium)|
|Light sour cream/Dairy sour cream||16 Ounce (1 Carton, 2 Cups)|
|Croutons||1⁄2 Cup (8 tbs)|
|Cubed french bread||2 Cup (32 tbs) (1/2 Inch)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Finely chopped fresh garlic||1⁄4 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Chopped tomato||1 Tablespoon|
|Green onions||1 Tablespoon|
|Green pepper||1 Tablespoon|
In 5 cup blender container combine cucumbers, Light Sour Gream, 1/2 cup chicken broth, pepper, garlic and vinegar.
Cover; blend at High speed until smooth (30 to 60 seconds).
In medium bowl stir together cucumber mixture and remaining chicken broth.
Refrigerate at least 1 hour.
Meanwhile, heat oven to 400°.
In medium bowl toss together bread and butter.
Place on cookie sheet.
Bake for 5 to 7 minutes or until lightly browned; cool.
Top each serving of soup with tomato, green onions, green pepper and croutons.