Chilled Cucumber Soup

If you're looking for some summer soup inspiration...look no further!

This soup is perfect start to a slow dinner on a hot summer night. The cool cucumber lends a refreshing, delicate flavor to this elegant chilled soup.

While many cream based soups get a bad rap for being "unhealthy" (and I won't try to debate that heavy cream is healthy for you), it is a necessary ingredient that provides the silkiness to the soup. Given the small amount of cream per serving - about 1 tbsp - it is not that much of a show stopper.

Ingredients

• 2 medium cucumbers, peeled and diced
• 1 medium onion, chopped
• 1 1/2 cups vegetable stock
• 5 tbsp heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh mint, for garnish

Process

1. Add the oil and onion to a large pan and sauté for approximately until onions are softened (about 9 to 12 mins)
   
   
2. Add the cucumber and cook until cucumbers are tender
   
   
3. Transfer the mixture to a blender or food processor and carefully blend until smooth **
   
   
4. Return the pureed mixture to the pot and add the stock and cream
   
   
5. Over medium-high heat, stirring constantly, bring to a boil
   
   
6. Reduce heat and simmer for 5 minutes
   
   
7. Cool to room temperature and then refrigerate until well chilled
   
   
8. To serve, ladle soup into bowls and garnish with fresh mint, if desired

**Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!