Cold Cucumber Soup from Nourishing Traditions by Sally Fallon

Serves 4

  • 2 medium cucumbers, peeled and sliced
  • 1 cup chicken stock
  • 1 cup yoghurt or crème fraiche
  • 2 cloves garlic, mashed
  • 1 tablespoon lemon juice
  • 1 teaspoon finely chopped mint or dill (optional)
  • Salt and pepper to taste

Place cucumbers, stock, cultured cream, garlic and lemon juice in food processor and blend until smooth. Stir in the mint or dill and season to taste. Serve well chilled.

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