Chilled Cucumber Soup

1. 1

   Toss cucumbers with 1 tsp. salt in a colander over a bowl. Let stand, tossing or stirring a few times, for 30 minutes. Rinse cucumbers with cold water and drain well.

2. 2

   Melt butter in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, until blended, about 2 minutes. Stir in cucumbers and slowly pour in broth. Bring to a boil over high heat, stirring often and scraping bottom of pan. Reduce heat to medium-low, season with salt and pepper, partially cover and simmer until cucumbers are very soft, 15 to 20 minutes. Remove from heat and let cool slightly.

3. 3

   Working in batches, carefully puree soup in a blender. Cover and refrigerate until well chilled, at least 2 hours. (Can be made up to this point up to 2 days in advance.)

4. 4

   Just before serving, whisk in sour cream until smooth. Stir dill into soup. Season well with salt and pepper. Divide among 8 bowls and garnish with additional dill, if desired.

No nutritional information available.

No additional tips available.