Updated Friday, July 20th, 2007
Yield: 6 servings.
Puree the cucumber-broth mixture in the blender. Add sour cream and blend well. Stir in the minced onion, lemon rind and garlic powder. If necessary, add salt and pepper to taste.
Chill the soup until frosty cold. Serve in chilled bowls. Sprinkle with parsley.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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