Iced Cucumber Soup

1 md Cucumber
1 c Chicken broth
1 Green onion
1/2 ts Dried mint
1 ts Salt
pn Garlic powder
1 ts Fresh lemon juice
1/2 c Sour cream
1 1/2 c Plain yogurt

Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover tightly. Refrigerate several hours to blend flavours before serving. Spoon into chilled bowls. Garnish with reserved thing cucumber slices.

Makes 4 services

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