Total Calories: 235
Peel cucumbers. Cut 18–24 slices paper-thin to serve later. Cut rest in 1/2-inch chunks; should have about 4 1/2 cups. Cook shallots, scallions, or onions in butter until tender but not brown. Add cucumbers, chicken broth, vinegar, and herbs. Bring to a boil, then stir in Cream of Wheat or farina. Simmer, partially covered, for 20–25 minutes. Purée and return the soup to pan. Thin with more liquid, if necessary; season. Bring to a simmer before serving; beat in 1/2 cup sour cream.
Ladle soup into bowls; place a dollop of sour cream in each bowl. Float cucumbers and sprinkle with herbs.
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