How to Make Cold Cucumber Soup
|Cucumbers||2 Large, peeled and seeded|
|Sour cream||1 1⁄3 Cup (21.33 tbs) (thick)|
|Whole milk yogurt||1 1⁄3 Cup (21.33 tbs)|
|Chicken broth/Vegetable stock||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), finely minced|
|Fresh mint||1⁄2 Cup (8 tbs)|
|Fresh dill||1⁄2 Cup (8 tbs)|
1. In a large bowl combine the cucumbers, sour cream, yogurt, chicken broth, and garlic.
2. Puree the mixture with an immersion blender until smooth.
3. Add in the fresh mint and dill and season with pepper.
4. Garnish the soup with fresh mint and dill. Serve and enjoy!