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Cucumber Soup
Yield: 6 Servings

1 lg cucumber, peeled
2 c chicken stock
1 1/2 c milk
1 tb lemon juice
1/2 ts curry powder
salt and pepper, to taste
chives, snipped

Dice cucumber. Put all ingredients in blender. Blend until smooth.
Store in refrigerator several hours or overnight.

Garnish each serving with cucumber slice and chopped chive. Serve
with croutons and carrot sticks. Makes an excellent cold soup.

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