3 med. cucumbers, peeled
1 clove garlic
3 c. chicken broth
3 c. sour cream
3 tbsp. white vinegar
2 tsp. salt

TOPPING:

1/3 c. sliced green onion
3/4 c. toasted almonds, chopped
1/2 c. chopped parsley
2 chopped tomatoes

Cut cucumbers in chunks and whirl in blender a very short while with a little chicken broth. Combine with remaining ingredients and whirl just enough to mix. Chill. Serve in soup bowls. Chop topping mixture into small pieces and sprinkle on top.

Preparation: 30-45 minutes.

Serves 6-8.