*Karen used regular cucumbers from her garden, removing the seeds before chopping. She thought the skins tasted bitter, so she peeled the cucumbers. I typically include the skins when making cold cucumber soup. Choose according to your preference－perhaps tasting first!
**Karen and I both made this soup with full fat sour cream, which yields a delightfully tangy yet deliciously smooth flavor and a thick, creamy consistency. I have not tried reduced fat sour cream or Greek yogurt, which should work but would change the flavor somewhat. If you do try, please report back!