By Jean Carney Lone Star Legacy, A Texas Cookbook
3 medium cucumbers, peeled, chopped, and seeded 3 tablespoons chopped bell pepper 2 cups chicken broth 1 cup sour cream 1 teaspoon salt 2 teaspoons dill weed Combine all ingredients and puree in blender. Chill and serve.
Serves 6 to 8.
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