Originally posted by Jess – July 15, 2015
This yummy soup serves 4 and the recipe came from a friend of Fat Moon Farm. 
In a blender, purée 1/2 cup each of fresh basil and mint, 1/4 of a scallion (Jess used about 1 tbsp frozen scallion from late 2014), and a cup each of sour cream and water. Add 1 peeled and chopped cucumber (with small seeds), 1 tablespoon of lemon juice, 1/2 a teaspoon of hot sauce, and salt to taste, giving a quick pulse but leaving some chunks of cuke. 