- 4 cucumbers – peeled, seeded, and coarsely chopped
- 1 small garlic clove, chopped
- 3 cups chicken broth, divided
- 2 1/2 cups sour cream
- 3 tablespoons white vinegar
- 2 tablespoons seasoned salt (such as LAWRY'S®)
- Blend cucumbers, garlic, and 1 cup chicken broth in a blender until smooth. Add remaining 2 cups chicken broth, sour cream, vinegar, and seasoned salt; blend until smooth. Refrigerate soup until completely chilled, at least 1 hour.