Source: dLife

A creamy and refreshing cucumber soup.

Servings

1 medium garlic cloves , peeled
2 medium cucumber , peeled, seeded, and sliced
2 cup low sodium chicken broth
8 oz plain yogurt
1 cup sour cream
2 tbsp distilled white vinegar
1 pinch black pepper , to taste
1 oz canned pimientos, sliced , 2 tbsp
2 fresh green onions , chopped
0.25 cup sliced almonds

1 In blender, purée garlic, cucumbers, and 1/4 cup broth.
2 Add remaining broth, yogurt, sour cream, and vinegar, blend quickly.
3 Pour into serving bowl, season with pepper.
4 Serve immediately, or cover and refrigerate up to 24 hours. Serve topped with pimiento, green onions, and almonds.