2 med. cucumbers
1 c. buttermilk
1/2 c. light cream
1 sm. green onion
A few sprigs of parsley
1/4 tsp. garlic salt
1/2 tsp. salt
Dash of white pepper
1/2 tsp. white wine tarragon vinegar
1/2 c. sour cream

Slice and peel cucumbers and puree in a blender with 1/2 cup buttermilk, cream, green onion including 3 inches of green top and parsley. Add garlic salt, salt and a dash of white pepper with 1/2 cup more buttermilk and white wine vinegar.

Blend a few seconds. Add 1/2 cup sour cream and blend 2 or 3 seconds only enough to mix. Refrigerate several hours and garnish with thinly sliced cucumbers and chopped parsley.