Recipe: Chilled Cucumber Soup

Chilled Cucumber Soup

2 Tbsp olive oil or vegetable oil
1 medium onion, chopped
2 medium cucumbers, peeled and diced
1 1/2 cups vegetable or chicken stock
5 Tbsp heavy cream

salt and pepper to taste
Fresh mint for garinsh

1. Add the oil and onion to a large pan and saute for approximately 10 minutes or until onion has softened.

2. Add the cucumber and cook until cucumber is tender.

3. Transfer the mixture to a blender or food processor and carefully blend until smooth.

4. Return the pureed mixture to the pot and add the stock and cream. Over medium high heat, stirring constantly, bring toa boil. Reduce heat and simmer for 5 minutes. Cool to room temperature and then refrigerate until well chilled.

5. To serve, ladle soup into bowls and garnish with fresh mint if desired.

Makes 4 servings.