A cold milk soup with colorful savory garnishes! It is yummy as an appetizer.
- 3 medium cucumbers
- 3 c chicken broth
- 3 c sour cream
- 3 tbsp cider vinegar
- 2 tsp salt
- 1 clove garlic
- 2 medium tomatoes, chopped
- ¾ c sliced almonds, toasted
- ½ c chopped green onions
- ½ c minced fresh parsley
Peel cucumbers, halve lengthwise and remove seeds.
Cut into chunks in a blender; cover and puree cucumbers and broth in small batches.
Transfer to a large bowl; stir in the sour cream, vinegar, salt-if desired-and garlic until well blended.
Cover and refrigerate for at least 4 hours.
Stir before serving.
Garnish with tomatoes, almonds, onions and parsley.