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Main dishes

Tomato-Cucumber Soup

Tomato-Cucumber Soup recipe
Recipe and Photo by: Better Homes and Gardens
A puree of fresh veggies and sour cream sounds like a recipe for a dip. The only thing you'll be dipping in Tomato-Cucumber Soup is a spoon. A big one.
time
prep:
1 min
total:
25 min
servings
total:
6 side-dish servings

What You Need

3
medium  cucumbers, peeled, seeded, and cut up (1-1/2 lb.)
3
medium  tomatoes, cored, seeded, and cut up (1 lb.)
1
clove  garlic, minced
1/2
cup  coarsely sliced green onions
1/4
cup  snipped fresh parsley
3
tablespoons  cider vinegar
1
cup  chicken broth
2
 8-ounce containers dairy sour cream
1/2
 teaspoon salt
1/2
 teaspoon freshly ground black pepper
 Cucumber slices (optional)
 Cherry tomato or grape tomato wedges (optional)

Make It

1. In a food processor or blender combine cut up cucumbers, tomatoes, garlic, green onions, parsley, and vinegar; cover and process until nearly smooth. (If using blender, blend half of the vegetables at a time.) Transfer puree to a bowl; stir in chicken broth.

2. Serve immediately or cover and chill up to 4 hours. Before serving, add sour cream and whisk until smooth. Stir in salt and pepper. If desired, garnish with slices of cucumber and wedges of tomatoes. Makes 6 side-dish servings.

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