4 unwaxed cucumbers (if waxed, peel 50%), unpared
1 lg. sour cream
1 med. onion (on sm. side)
1 clove garlic (on sm. side)
1/2 can each Campbell's pea soup & chicken broth (don't reconstitute)
2 drops Worcestershire sauce
Dash lemon juice
1 tbsp. thyme & oregano
Generous handful fresh parsley, removing most of stems
Salt & pepper to taste

In blender/food processor, combine in small batches the cucumbers, garlic, onion, both soups and parsley. (Pre-chopping makes the first 3 ingredients blend better.) Pour into large bowl and add Worcestershire sauce, lemon juice, spices and sour cream. When all pureed, mix and taste. Adjust according to your palate. Chill before serving. Garnish with a few chopped chives, parsley, a slice of lemon, or a couple of the above. Keeps well (if you can keep your family's hands off!). Yield: 2 quarts.