This can be served in pretty mugs for something different with  margaritas or sangria.   As an main dish you can add bacon or shrimp, or avocado, or grated cheese, or croutons, or diced green pepper, or, or, or (use your imagination!).

Ingredients:

• 3 c peeled chopped (seeded if necessary) cucumbers
• 1 chicken bouillon cube dissolved in 1/2 c water
• 1 or 2 cloves garlic chopped
• 2 c sour cream
• 2 c plain yogurt
• 2 Tab white vinegar
• 1 – 2 tsp salt
• 2 tsp white pepper
• chives, sunflower seeds and diced tomato for garnish

Directions:

1. Process cucumbers, garlic.
2. Add chicken  broth in food processor until pureed.
3. Add sour cream, yogurt, white vinegar, salt and white pepper.
4. Process until pureed.
5. Pour into bowl.
6. Refrigerate, covered, until well chilled.
7. Ladle into each soup plate or cup and garnish with chives, sunflower seeds and diced tomato.

Serves: 16 1/2 cup servings – about 2 quarts

Source: Sherman Gardens, Corona del Mar, CA