Categories: cheese, cold, cucumber, soup, summer

Ingredients

• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 3-ounce package cream cheese, softened
• 1 tablespoon fresh squeezed lemon juice
• 2 medium cucumbers, peeled, seeded and chopped
• 1 small onion, chopped
• 2 teaspoons fresh, minced dill
• Salt and pepper to taste

Directions

1. In large bowl, combine chicken broth, sour cream and cream cheese. Stir to mix.

2. Add lemon juice, cucumbers and onion.

3. Puree in blender a few cups at a time until well-pureed. Add salt and pepper to taste.

4. Chill 2-3 hours. Serve in well-chilled bowls or cups. Garnish with dill.

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