This time of year I'm usually overwhelmed by cucumbers. So, I'm always n the lookout for recipes other than pickles. Because, let's face it, there are only so many pickles two people can eat or give away. This recipe for Cucumber Soup uses some of those green things and is a cool treat in hot, hot August.
2 cups half and half divided
4 cucumbers, peeled, seeded and chopped
2 green onions, sliced
1 tbsp lemon juice
1 16 oz container sour cream
½ tsp salt
½ tsp hot sauce ½ cup sour cream
1 tbsp chopped fresh dill
Process 1 cup half and half and next 3 ingredients in a blender until smooth.
Combine cucumber mixture, remaining half and half, 16 oz sour cream, salt, and hot sauce. Cover; chill 8 hours
Stir together ½ cup sour cream and dill; add a dollop on each serving. Yield 1 ½ quarts.
At World Peace Jewelry we garden organically and cook from scratch.
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