Cucumber Soup

By nicolecluff

Ingredients

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• 3 medium cucumbers
• 3 cups chicken broth
• 3 cups sour cream
• 3 tablespoons cider vinegar
• 2 teaspoons salt
• 1 clove garlic, minced
• 2 medium tomatoes, chopped
• 3/4 cup sliced almonds, toasted
• 1/2 cup chopped green onions
• 1/2 cup minced fresh parsley

Preparation

Step 1

Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.