Cucumber Soup


1 pound garden fresh or organic cucumbers (about 2 medium), peeled and roughly chopped
1/3 cup farm fresh, whole milk sour cream
1/4 cup fresh organic mint leaves
1 tablespoon rice vinegar
sea salt
cayenne pepper


In a blender, puree the cucumbers, sour cream, mint leaves, and rice vinegar with sea salt and cayenne pepper, to taste.

Serve chilled (seasoned with salt and pepper), accompanied by whole grain or whole wheat bread and your favorite grass fed, organic cheese, if desired.

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