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Peel
the cucumbers, remove the seeds, and cut into chunks
Peel,
core, and dice the apple.
Put
all of the ingredients into a blender or food processor, and puree.
Put
the soup in the refrigerator and chill for two hours.
Serve
the soup cold, with a dollop of sour cream, garnished with some
fresh dill and chives.
Serves
4
Recipe
Submitted by Tim Sousa
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