COLD CUCUMBER SOUP

2 cucumbers, peeled
1 cup skim milk
1/2 cup sour cream
1/4 cup chopped green peppers
1 small onion
2 tbsp parsley
1 tsp dry mustard
1/4 tsp Worcestershire sauce
lemon and fresh parsley (for garnish)

Combine all ingredients a little at a time in blender, and blend to puree consistency. While still in blender container, store overnight in refrigerator.

Before serving, blend again slightly.

Serve chilled with lemon and parsley to garnish.

Servings: 4
From: Mrs. Stephen Thomas, III
Source: Mountain Measures: a Collection of West Virginia Recipes by Junior League of Charleston, WV, 1974