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Ingredients

2 tablespoons vegetable oil 1 large sweet onion, peeled and chopped 6 large cucumbers - peeled, seeded, and cut into pieces 4 cups chicken stock 2 tablespoons dill weed salt and ground black pepper to taste 1 cup heavy whipping cream

Nutrition Info

171.2 calories carbohydrate: 8.4 g cholesterol: 41.1 mg fat: 15.1 g fiber: 1.8 g protein: 2.3 g saturatedFat: 7.6 g servingSize: - sodium: 359.6 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Heat oil in a heavy saucepan over medium heat. Add onion, cook and stir until soft, 8 to 10 minutes.
Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.
Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
Refrigerate soup until completely chilled, at least 1 hour.

8 servings

A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch.