Cucumber Dill Soup
2 cucumbers, peeled, seeded, and coarsely chopped
1 green onion, coarsely chopped
1 tablespoon lemon juice
1 (16-ounce) container sour cream*
1 cup half-and-half*
1 tablespoon minced fresh dill
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: fresh dill sprigs
PROCESS first 3 ingredients in a blender or food processor until smooth,
stopping to scrape down sides.
POUR into a large bowl; stir in sour cream and next 5 ingredients. Cover and
chill 2 hours. Garnish, if desired.
Yield: 4 cups.
* 1 (16-ounce) container light sour cream and 1 cup fat-free half-and-half may
NOTE: Save that bread that you were about to toss, make your home-made,
restaurant-size croutons to garnish this delicious soup.