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Nutty Cucumber Soup Al Fresca
From Stop and Smell the Rosemary
3 cucumbers, peeled, seeded, and chopped
1½ cups plus 1½ cups chicken broth
3 cups light sour cream
3 Tablespoons distilled white vinegar
2 teaspoons garlic powder, or 3 teaspoons minced garlic
2 tomatoes, peeled, seeded, and chopped
¼ cup slivered almonds
½ cup minced green onions
½ cup chopped fresh parsley
Salt
Freshly ground pepper
Blend cucumbers and 1½ cups chicken broth in a blender. Transfer mixture to a medium bowl. Stir in remaining 1½ cups chicken broth, sour cream, vinegar and garlic powder. Chill several hours. Just before serving, add tomatoes, almonds, green onions, and parsley. Season with salt and pepper. Serves 6 to 8.
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