2 c. sour cream, divided
1/2 c. milk
2 med. cucumbers, peeled & coarsely chopped
4 tsp. lemon juice
1/4 c. chopped onions
1/2 tsp. salt
1/8 tsp. pepper
Watercress for garnish

In a blender, combine 1 1/2 cups of sour cream and remaining ingredients, except watercress. Puree and pour into a bowl or jar and chill in freezer until serving time. Garnish with watercress and a dollop of sour cream.