Cold Cucumber Cream Soup

1. 1

   Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.

2. 2

   Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.

3. 3

   Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

4. 4

   Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.

5. 5

   Refrigerate soup until completely chilled, at least 1 hour.

* Per serving · 4 servings · Values may vary.

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