Cold Cucumber and Fresh Dill Soup
- 5 peeled, seeded and coarsely chopped cucumbers
- 1 cup chopped leeks
- 1 garlic clove
- 1/2 cup finely chopped fresh dill
- 1 pint sour cream
- 1 quart rich chicken stock
- 1/2 tsp salt
- 1/4 tsp white pepper
After it has cooled add the dill and sour cream and blend with a hand help immersion blender until smooth and creamy. Pour into a covered container and chill overnight to let all the flavors blend.
To serve: Transfer the very cold soup to a pitcher and pour into chilled shot glasses and enjoy with a bottle of 2020 Jana Sauvignon Blanc on a warm summer evening.