3 cucumbers
4 teaspoons chicken soup base or bouillon granules
2 cups water, boiling
2 cups sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Pare, seed, and dice cucumbers.
In a small saucepan dissolve chicken base in boiling water. Cool.
In a blender or food processor combine the diced cucumber and 1/2 cup of the bouillon liquid until smooth.
In another bowl combine the remaining cucumber, the remaining bouillon liquid, sour cream, lemon juice, garlic powder, and pepper; mixing well. Chill thoroughly before serving.
Makes 3 servings.