Cold Cucumber Soup

Great for that abundance of home grown cukes in the summer. Wonderful flavor and texture and low fat too! Use the fresh nubby surface cucumbers that are 4-6" long. .

• Ready In: 10 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 4  cucumbers
• 1 (15 ounce) can  low-fat cream of chicken soup
• 1⁄2 cup low-fat milk or 1⁄2 cup buttermilk
• 1  cup light sour cream (or fat free)
• 1 1⁄2 teaspoons  celery salt

Directions

1. Peel cucumbers and cut into chunks into a blender.
2. Add all other ingredients.
3. Pulse, then puree to chop cucumbers and blend all ingredients.
4. Chill thoroughly before serving.