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Shelley’s Garlic Cucumber Soup
4 cups cucumbers, peeled, seeded and chopped
2-4 cloves garlic, chopped
2 cups vegetable or no-chicken broth
1 pint sour cream (low-fat is fine)
1 Tablespoon white vinegar
freshly-ground black pepper to taste
Puree cucumbers and garlic with broth. Stir in
sour cream and vinegar. Add pepper to taste.
Chill before serving. Store covered in refrigerator
up to one week.
Copyright © 2009 Stefanie Samara Hamblen