Frank's Recipes! Chilled Cucumber Cream Soup

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Chilled Cucumber Cream Soup

(A blender or food processor makes this soup a snap to prepare. No cooking required. Serve it in mugs. Make sure the cucumbers, sour cream and yogurt are well chilled before begining)

3 medium-size cucumbers, peeled and cut into cubes
1 or 2 cloves garlic, cut in half
2 tablespoons *each* chopped onion and parsley (or cilantro!)
1 cup chicken broth (canned)
3 tablespoons vinegar (white wine, or rice, or cider)
2 cups plain yogurt
1 cup sour cream
1 tsp. dried dill
salt and pepper

Because this is too large an amount for a food processor all at once, do the following:

In a blender or food processor, whirl cucumbers, garlic, parsley or cilantro, onion, broth and vinegar until well-blended. Pour about half the mixture into a container. Set aside.

To the remaining mixture in the food processor, add: 1 cup of the yogurt and 1/2 cup of the sour cream: Whirl until smooth. Transfer to a large bowl. Pour reserved cucumber mixture into the food processor and add remaining 1 cup yogurt and 1/2 cup sour cream and dill..Whirl until smooth.

Add to mixture in large bowl, and season to taste with salt and pepper.

Makes about 8 servings (3/4 cup each).