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

Cut cucumbers in chunks and whirl in a blender or food processor with a little chicken broth and the garlic. Combine with remaining ingredients and mix until almost smooth. Chill.

Serve chilled in soup bowls. Serve with small bowls of chopped tomatoes, chopped parsley, sliced green onions, and toasted sliced almonds to use as garnish. This is a delicious, cool soup and it is a wonderful appetizer on hot days.