Ingredients
3 medium cucumbers3 cups chicken broth3 cups sour cream3 tablespoons cider vinegar2 teaspoons salt, optional1 garlic clove, mincedTOPPINGS:2 medium tomatoes, chopped3/4 cup sliced almonds, toasted1/2 cup chopped green onions1/2 cup minced fresh parsley
Preparation
Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches.
Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
