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COLD CUCUMBERS AND DILL SOUP

COLD CUCUMBERS AND DILL SOUP
An unusual soup that will win rave reviews.
Serves 4

2 medium cucumbers, peeled, seeded and roughly chopped
2 tablespoons unsalted butter
1 small onion, finely minced
4 cups chicken stock
1 tablespoon fresh dill, plus some for garnish
Salt and freshly ground black pepper to taste
½ cup heavy or sour cream or plain yogurt
Sprinkle cucumbers with a teaspoon of salt and allow to drain in a colander. Place butter in a medium saucepan over medium heat. Add onion and cook over low heat until soft. Add stock and dill. Rinse cucumbers and add to soup. Cook over medium heat for 5 minutes. Cool slightly and puree in a blender. Season to taste. Chill. Stir in cream or yogurt. Garnish with dill and serve.

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