Chilled Cucumber Soup

There's just something very refreshing about cucumbers in both taste and aroma. This soup is perfect for a hot summer night when you don't want a big meal.

Recipe Ingredients:

2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 medium cucumbers, peeled and diced
1 1/2 cups vegetable or chicken stock
5 tablespoons heavy cream
Salt and ground black pepper to taste
Fresh mint, for garnish

Cooking Directions:

1. Add the oil and onion to a large pan and sauté 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. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
4. Return the puréed mixture to the pot and add the stock and cream. Over medium-high heat, stirring constantly, bring to a 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.