CUCUMBER SOUP

Serves 6

1 cup chicken broth

¼ cup onion, finely chopped

1 teaspoon salt

½ teaspoon dill weed, crushed

Dash of garlic powder

1 teaspoon fresh lemon peel, grated

1 tablespoons lemon juice, freshly squeezed

1 cup plain yogurt

1 cup sour cream

2 cucumbers, peeled and chopped

Combine chicken broth, onion, salt, dill weed, garlic powder, lemon peel and lemon juice in a blender. Blend until smooth. Combine yogurt and sour cream. Add to blender and turn on just long enough to blend. Add cucumber and quickly turn blender on and off just to combine. Cucumber will be finely grated but not liquefied. Chill for one hour.

Vanessa: I substituted basil leaves for the dill as I had those and not the dill. I tasted it and added more salt, too. I hope you enjoy this. Virginia

Thanks for sharing this recipe, Virginia.  We look forward to trying it!

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