Soups: Cucumber Cream by Recipe Cottage

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	Cucumber Cream

		Chilled Cucumber Cream Soup 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 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).