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Print this Recipe    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).

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