A refreshing treat on a hot summer evening.
2 pounds cucumbers (about 4 medium), peeled and seeded
2 cloves garlic
½ small onion
3 cups chicken broth
1 cup sour cream
3 tablespoons white wine vinegar
1 teaspoon salt, or to taste
dash of Tabasco or cayenne pepper
¼ cup chopped parsley
1/3 cup toasted sliced almonds
1 tomato, chopped
1 small bunch scallions, trimmed and sliced thin
Using a food processor and working in two or three batches, process the cucumber, garlic, onion, and 1 cup of the chicken broth, until you have a puree.
Pour all of the cucumber mixture into a large mixing bowl and add the remaining broth, sour cream, vinegar, salt and Tabasco or cayenne pepper and whisk together until thoroughly blended and smooth.
Taste, and adjust seasoning to your taste. Chill in the refrigerator 4 to 6 hours. Stir well before serving.
Pass the garnishes of tomato, scallion, parsley, and almonds in separate bowls or spoon some of each into the soup bowls before serving.