| 4 large cucumbers, peeled, seeded, chopped |
| 1 small white onion, chopped |
| 1 quart chicken stock |
| 3/4 cup sour cream |
| 1-1/2 cup plain yogurt |
| 8 4 inch fresh dill sprigs |
| Dash of Tabasco |
| 1 cup Buttermilk |
| Borage Blossoms for garnish |
In a skillet, slowly cook half of the cucumbers and onion for about 10 minutes or until tender. Combine the remaining ingredients, then puree in a blender. Taste, and add salt and more fresh dill if needed. Puree again and chill for several hours.
Service ice cold in chilled bowls and garnished with chopped dill and a borage blossom. |
