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Beet and Arugula Walnut Salad
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Cold Cucumber Soup
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Thai Cucumber Salad



  Cold Cucumber Soup

Cooking Instructions

1. Combine the cucumbers, sour cream, yogurt, chicken broth, and garlic in a large bowl.

2. Puree the mixture with a KitchenAid Immersion Blender until smooth.

3. Add the fresh mint and dill and season with pepper.

4. Serve topped with some fresh mint and dill.

2 large cucumbers, peeled and seeded
1 1/2 cup thick sour cream
1 1/3 cup whole milk yogurt
2 cups organic free-range chicken broth, or vegetable stock for a vegetarian option
1 garlic clove, finely minced
1/2 cup fresh mint
1/2 cup fresh dill
salt and pepper, to taste

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