Chilled Cream Of Cucumber Soup

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 medium onion, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 2 lbs cucumbers, peeled
• 5 cups chicken broth
• 1/4 cup minced fresh dill or 1 tablespoon dill weed
• 1 tablespoon balsamic vinegar or 1 tablespoon vinegar
• 1/4 teaspoon salt
• 1/4 cup quick cooking farina
• 1 cup low-fat sour cream, divided

Recipe

• 1 in a large saucepan, saute onion in butter until tender.
• 2 slice 1/3 cup cucumbers; refrigerate.
• 3 chop the remaining cucumbers and add to onion mixture.
• 4 add the broth, dill, vinegar, and salt; bring to a boil.
• 5 gradually add farina, stirring constantly.
• 6 reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
• 7 cool slightly.
• 8 in a blender or food processor, process soup in batches until pureed.
• 9 pour into a container; refrigerate until chilled (about 4 hours).
• 10 just before serving, whisk in 1/2 c. sour cream
• 11 garnish each serving with reserved cucumber slices and 1 t sour cream.