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Published: Tuesday, 8/16/2005

Chilled Cucumber Soup

2 cucumbers, peeled, seeded, and

coarsely chopped

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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