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Iced Cucumber Soup Recipe
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1 md Cucumber 1 c Chicken broth 1 Green onion 1/2 ts Dried mint 1 ts Salt pn Garlic powder 1 ts Fresh lemon juice 1/2 c Sour cream 1 1/2 c Plain yogurt Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover tightly. Refrigerate several hours to blend flavours before serving. Spoon into chilled bowls. Garnish with reserved thing cucumber slices.
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