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
Recipe
- 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.
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