Tomato Cucumber Soup
from Better Homes & Garden Magazine
3 medium cucumbers, peeled, seeded and cut up (1-1/2 lb.)
3 medium tomatoes, cored, seeded and cut up (1 lb.)
1 clove garlic, minced
1/2 cup coarsely sliced green onions or scallions
1/4 cup snipped fresh parsley
3 Tbsp. cider vinegar
1 cup chicken broth
2 cartons dairy sour cream (8 oz. size)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Cucumber slices (optional)
Cherry tomato or grape tomato wedges (optional)
In a food processor or blender, combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using a blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.
Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes.
Makes 6 side-dish servings.
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