Description Edit

Ingredients Edit

Directions Edit

  1. Place the cucumbers, garlic and green pepper in a food processor or bender with a little of the chicken stock. Puree until smooth, then add the remaining stock.
  2. Put the sour cream and yogurt into a howl and stir in a little of the pureed mixture to thin.
  3. Stir in the remaining mixture, and add the vinegar, salt and pepper. Chill.
  4. Serve garnished with parsley and accompanied by howls of diced cucumber, green pepper and flaked almonds.

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