3 med. cucumbers
1 can celery soup undiluted
10 1/2 oz. (soup can) sour cream
1 tsp. curry powder

Peel cucumbers and remove seeds. Cut into chunks and blend in a blender or food processor. should equal 2 cups. Blend together all other ingredients with the cucumbers. Refrigerate overnight to ripen. This step is a must. Makes about 1 quart.

Can be made several days in advance. You can substitute yogurt for the sour cream or chicken soup with celery seeds instead of the celery soup.