Purée the soup until it is very smooth. Taste and season with the lemon juice. Return the soup to the pot. Place the pot in an ice bath and stir occasionally until cool, 1 - 1 1/2 hours. Transfer to the refrigerator for another 2 - 3 hours to chill.
Serve the soup in chilled bowls, garnished with a dollop of the sour cream and a scattering of almonds.
Yield: 8 servings
Related Recipe Categories
Soups and Salads
7-Ply Stock Pots
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