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This cucumber soup with a hint of cayenne and sour cream makes a refreshing summer starter. Garnished with pepitas, it pairs perfectly with chardonnay.
Ingredients
- 2 large or 3 small cucumbers, peeled, seeded, and cut in chunks
- 1 small clove garlic, crushed
- 2 - 3 tbsp. lemon juice (to taste)
- 1/2 cup chicken broth
- 1/2 cup sour cream
- a shake or two of cayenne pepper
- 1 tsp. salt, or to taste
- 1/2 C firmly packed fresh basil leaves
- 1 tbsp. pine nuts
- 1 small clove garlic, minced/crushed
- 1 1/2 tbsp. grated (quality) parmesan
- 3 tbsp. good olive oil
- salt to taste
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