Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
