Cucumber Soup (Served Cold)

• 3-4 medium cucumbers peeled and seeds removed (apprx 3 cups)
• 2 T Butter
• 1/4 c Scallions cut up
• 4 c Chicken Broth
• 1t Wine Vinigar
• 1/2 t Dill
• 3T Farina
• 1C Sour Cream (your choice as to fat free, low fat or regular however the higher the fat the thicker the soup seems to be)
• Salt & Pepper to taste (more salt if served cold)

1. Slice or cube the cucumber. (You can save about 6 slices for garnish)
2. Cook the scallions in the butter for 1 min.
3. Add the Cucumber, broth, vinigar, and dill.
4. Bring to Boil and add the Farina.
5. Simmer uncovered for 20 min. Puree in blender and put in container to season and chill.
6. After chilled beat in the sour cream and garnish with reserved cucumber slices. ENJOY
7. Can be refrigerated for 2-3 days and is actually better the next day but does not freeze well.

cucumbers, t, scallions, chicken broth, vinigar, dill, t, sour cream, salt

Taken from www.epicurious.com/recipes/member/views/cucumber-soup-served-cold-1276717 (may not work)