Cold Cucumber Soup 2

1. 1

   Trim scallions, retaining most of the green ends and chop. Peel potatoes and cucumber and cut into cubes.

2. 2

   Heat oil and add all ingredients.

3. 3

   With lid on, cook over medium heat for about 10 minutes.

4. 4

   Add hot chicken stock; bring to boil, then simmer slowly with lid off until vegetables are tender.

5. 5

   Liquidize in blender; adjust seasoning, strain, cool and refrigerate overnight.

6. 6

   Serve in chilled bowls with chopped fresh chives.

7. 7

   4 to 6 servings.

No additional tips available.