Cucumber Soup

submitted by Carolyn H. Gonzales CPA

Ingredients:

1 can cream of celery soup

1 can cream of mushroom soup

1 cup sour cream

2 cups chopped cucumbers

1 chopped onion

1/4 tsp. dill weed (dried)

2 or 3 cups milk

garlic salt

celery salt

onion salt   (amounts of salt for your taste)

Combine soups and sour cream in blend. Add chopped onion and cucumbers in blender to consistency of your choice.

Add the spices ~ you may add some jalapeno powder and some Cholula hot sauce. Shake in and taste to your preference. Add milk and increase amount if too thick.

Serve with sliced cherry tomatoes and a little dill on top.