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You're getting this recipe for two reasons; 
1) It's hot out and this is a chilled soup. 
2) By now, you may be wondering what to do with all these cucumbers we give you. 

Ingredients:
3 cups chicken broth, chilled and defatted (veggie broth will work ok too)
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups cucumbers, peeled, seeded and chunked
1 tsp. dried dillweed
2 Tbsp. parsley, chopped
1 small onion, chopped
1/2 cup plain yogurt
1/2 cup heavy cream
Salt and pepper to taste
Thin cucumber slices and chopped scallions, if desired

Directions:
In saucepot, add potatoes, cucumbers, dill, parsley and onion to broth. 
Bring to boil; reduce heat and simmer 15 minutes or until vegetables are just cooked. 
Let cool; puree in blender or processor until smooth. 
Fold in yogurt and cream. 
Add salt and white pepper to taste. 
Chill at least 4 hours; serve in chilled cups. 
Float cucumber slices on top; garnish with dill, scallions or both.





Fresh Abundance!
www.freshabundance.com
509-533-2724