Serves: 6
Total Calories: 230
1. In a 3-quart saucepan over medium heat, sauté green onions in for 1 minute. Add bouillon, cucumber, farina, vinegar and dill weed. Bring to a boil reduce heat to low and simmer for 20 minutes. Place half at a time in a blender container. Cover and purée. Pour into a large bowl.
2. Stir in sour cream. Cover and chill for several hours.
3. Garnish each serving with dill weed.
This Cold Cucumber Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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