fresh sprig of mintparsley, thyme, or oregano for garnish
Instructions
Wipe cucumbers with wet paper towel to clean. Peel and cut in half, lengthwise. Remove seeds by running a spoon down the center of the cucumber. Discard seeds and attached liquid. Cut cucumber into halves and then quarters and place in blender or bowl of food processor.
Add garlic and process until pureed.
Add chicken broth, sour cream, vinegar and salt and pepper. Process to blend.
Cover and chill for one hour, minimum, prior to serving.
Garnish with paprika and/or herb sprig.
May store up to one week refrigerated in sealed container.
Notes
Makes 6 servings but can easily be doubled. All element quantities can be adjusted to personal preference.