By Chef Alli
Cold Cucumber Soup
Ingredients
- 3 cucumbers, peeled and seeded
- 1/4 cup fresh Italian parsley leaves
- 1/2 cup chopped scallions, green and white parts both
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup tomato juice
- 3 Tbs. cider vinegar
- 2 cups sour cream, or 1 cup sour cream with 1 cup plain Greek yogurt
- kosher salt and freshly ground black pepper, to taste
Instructions
Place all the ingredients, except the sour cream, into the bowl of a large food processor. Process the ingredients until the mixture is smooth; pour into a bowl that has a tight-fitting lid. Add the sour cream, stirring until well blended. Season the soup to taste with salt and pepper; cover and chill the for at least eight hours before serving.
