Creamy Cold Cucumber Soup

A refreshing, chilled cucumber soup with lemon, dillweed and sour cream. Perfect for a luncheon.

Recipe Ingredients:

2 cucumbers, peeled, seeded and diced
1 onion, chopped
1/4 cup butter
1 1/2 cups chicken broth
1 tablespoon lemon juice
3/4 teaspoon dillweed
1/8 teaspoon sea salt
1 cup sour cream
1 tablespoon fresh dillweed

Cooking Directions:

1. In a large saucepan, sauté diced cucumbers and chopped onion in butter until tender.
2. Blend in a food processor until smooth then return to the saucepan.
3. Stir in chicken broth, lemon juice, dillweed, and salt. Mix well then return to the saucepan to the stove and simmer for 5 minutes.
4. Stir in sour cream then chill. Sprinkle with fresh dillweed just before serving.

Makes 4 servings.