3 cucumbers, peeled and seeded
1 can cream of potato soup
2 tsp. tarragon vinegar
1 can chicken broth
8 oz. sour cream (lite)

Combine broth and chunks of cucumber in processor, liquify and place in bowl. Blend potato soup, sour cream, vinegar together. Combine with chicken broth and cucumber mixture. Stir with wire whisk until blended. Refrigerate until cold. Garnish with parsley. Can be poured through tightly meshed colander or sieve before refrigerating if desired.