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Cucumber Soup
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6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. salt
4 c. sour cream
1 tomato, chopped
Scallions, sliced
Parsley, chopped
Blend cucumbers, broth and garlic in a blender or food processor. Add vinegar, salt and sour cream. Refrigerate 24 hours. Garnish with tomatoes, scallions and parsley. This recipe can be made up to 2 days in advance and chilled.
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