Cucumber Dill Soup

This recipe was given to me by my friend, Gaye, over 20 years ago. It's a refreshing chilled soup that is good as either an appetizer or a first course. Also good as a light dinner with a salad and some crusty bread and a glass of chilled white wine! Prep time does not include chilling time.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 4  large cucumbers, peeled
• 2  medium onions, chopped
• 1⁄2 cup butter
• 2 -3  drops  green food coloring
• 3  cups  chicken stock or 3  cups broth
• 2  tablespoons lemon juice
• 1  teaspoon dried dill
•  salt
• 1  pint sour cream
•  fresh dill or  dried dill, to garnish

Directions

1. Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber.
2. Sauté cucumber and onion in butter until wilted, but not browned.
3. Process sautéed vegetables with 2-3 drops of green food coloring in a blender or food processor until smooth; return to saucepan.
4. Add chicken stock, lemon juice,dill, and salt; simmer for 5 minutes.
5. Chill for at least 6 hours.
6. Just before serving, whisk in sour cream.
7. Garnish each serving with crisp cucumber slices and sprinkle with fresh or dries dill.