The great thing about this COLD soup is that you can dress it up, or down. Same goes with spices. Throw some cayenne pepper for a hot/cold thing!
3 english cucumbers, seeded, salted, peeled and sliced
2 cups chicken broth
1 clove garlic, minced
1 1/2 TBSP white wine vinegar
1 pint plain yogurt or light sour cream (I like yogurt, but go for it if you like the sour cream)
1 tsp. salt
1/2 tsp. white pepper or cayenne
In a food processor, puree cucumbers, salt and garlic. Slowly add chicken stock, vinegar. Remove from processor and pour into large bowl. Chill until very cold. Add in yogurt until well combined. Add white or cayenne pepper. Serve in chilled bowls with desired toppings
Toppings:
finely chopped red pepper
chopped tomatoes
chopped avocado
sour cream or creme fraiche
sliced, toasted almonds
roasted corn
pico de gallo
ceviche or cooked shrimp.
Stay cool!
