Cucumber Cream Soup

I have been obsessed with Persian and English cucumbers this Spring. This one fills my bill, and it is fab. for a picnic:
(makes about 1&1/2 qts._

3-4 small Persian* cucumbers or two English*, peeled and cut into cubes
1 glove garlic, halved
3 T. each chopped fresh parsley and green onion*
1 cup low sodium* chicken broth (or veggie broth*)
3 T. white wine vinegar
2 cups plain Greek* yogurt, divided
1 cup sour cream, divided
Kosher* salt and freshly ground* pepper
Chopped fresh dill*
Pepitas* (pumpkin seeds) or shelled sunflower seeds

In a blender or food processor, combine first 5 ingredients; whirl until well blended. Pour about half the mixture into a container; set aside. Add 1 cup of the yogurt and 1/2 cup of the sour cream to cucumber mixture in blender; whirl until smooth. Transfer to a large bowl. Pour reserved cucumber mixture into blender container, and add remaining yogurt and sour cream. Whirl until smooth. Add to bowl and season to taste with S&P. Cover and refrigerate until well chilled. Stir soup well; taste*, and season again with S&P, if desired. Garnish with dill and seeds. Transport in a prechilled container.

"Be KIND to yourself today."

And, have FUN!!

Love,

MM