Cucumber soup

So yes, those are deseeded cucumbers. A friend made this soup that I found so amazing - and apparently, has a slightly aquired taste - that I had to make some for me. Because the temperatures are skyrocketing and I wanted something cold.

Technically I think it should be called a gazpacho. 

This makes a lot. And by a lot I mean at least a half a gallon.

Basic ingredients*:

3 cups yogurt 

2 cups chicken stock 

2 tablespoons olive oil 

3 medium cucumbers

   Peeled, deseeded and cubed

(Basic garden-variety cucumbers, not the fancy pants English cucumbers that you don't have to peel or seed. But timesaver, though, if you can get them)

1 cup sour cream

4 scallions plus tops, minced (omit if garnishing with mint)

2 small garlic cloves, minced

1/2 teaspoon salt 

1/4 teaspoon white pepper

Garnish (optional):

walnuts

Dillweed 

mint

Combine yogurt, chicken stock and sour cream; mix until well blended. Add salt, pepper, olive oil, garlic, scallions, cucumbers. Blend well. 

Garnish as you please. 

* I used non-fat Greek yogurt because it's thicker than the other kind, and nonfat because well, that's what I grabbed. I also used low fat sour cream and a reduced sodium chicken broth that was also fat-free. But not the same brand featured in picture because, well that container was already in trash.