Jen LeBow’s Cucumber Soup
Blend til smooth in food processor:
6 medium cucumbers, peeled and cut into large chunks
Pour into large bowl
Add and combine:
1 ½ cups plain yogurt (can be Greek)
1 cup sour cream
2 T dill
½ t salt
Stick toothpicks into add to bowl to combine:
5 peeled garlic cloves
Refrigerate at least 2 hours.
Remove garlic (toothpicks makes this step easy).
Serve cold!