2 cucumbers, peeled, seeded, and
1 cup chicken broth
1/2 cup milk
1/2 cup cream
2 tablespoons lemon juice
Salt to taste
1 tablespoon finely chopped fresh mint
Sour cream, thinned with a little mint, for
Put cucumbers, chicken broth, milk, cream, and lemon juice into a blender or food processor. Pulse the ingredients together just until roughly blended; you will want to leave some pieces of cucumber unless you opt for a smoother consistency. Add salt to taste and the chopped mint, stirring with a spoon to mix.
Refrigerate for at least 1 hour before serving. Pour into chilled bowls or mugs, and garnish with a swirl of thinned sour cream.
Yield: 4 cups
Source: Lost Recipes
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