• 8 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the jar of a blender, combine 2 cucumbers, 1 clove garlic, and 1/2 cup stock. Blend until smooth. Transfer to a large bowl. Blend the remaining 2 cucumbers, clove of garlic, and 1/2 cup stock until smooth; add to bowl.

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  • Whisk in the remaining 2 cups stock and the sour cream, salt, and lemon juice. Cover, and chill in refrigerator for at least 1 hour and up to 4 hours. Place tomatoes, parsley, scallions, walnuts, eggs, and cheese in separate bowls. Ladle soup into bowls, and garnish with desired condiments.

Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0