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“This recipe was given to me by my friend, Gaye, over 20 years ago. It's a refreshing chilled soup that is good as either an appetizer or a first course. Also good as a light dinner with a salad and some crusty bread and a glass of chilled white wine! Prep time does not include chilling time.”
READY IN:
30mins
SERVES:
6-8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
  2. Sauté cucumber and onion in butter until wilted, but not browned.
  3. Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
  4. Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
  5. Chill for at least 6 hours.
  6. Just before serving, whisk in sour cream.
  7. Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.

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