In a blender, puree cucumbers, Tabasco, mustard, onion, salt, pepper, dill, lemon juice and 1 cup each of yogurt, milk and sour cream. Pour mixture into a large bowl and add remaining yogurt, milk and sour cream. Mix well and chill for at least 2 hours or overnight. Ladle into bowls and garnish with some or all of the following: chopped green onion; thinly sliced cucumber slices; dill sprigs; diced, cooked shrimp; crabmeat and/or croutons.
Note: Prepared on Tuesday, July 29, 2003, Noon Show. This soup is extremly refreshing and well suited for a hot, summer day, especially since it requires no cooking. Here's another family favorite recipe!
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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