3 medium cucumbers
3 cups vegetable broth
3 cups sour cream
3 tablespoons white wine vinegar
2 teaspoons garlic salt
Several drops green food coloring
Chopped almonds for garnish
Peel cucumbers and cut into chunks. Puree in food processor. Combine with vegetable broth, sour cream and seasonings; tint a light green with food coloring. Chill. Serve cold, topped with almonds. Serves 6.
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