Ultra-Easy Chilled Cucumber Soup

I can't think of another recipe with such a favorable ratio of ease of preparation to final result. Guests assume you've studied under a master chef, leaving it up to you to decide whether or not to confess that this refreshing summer soup only took you ten minutes to prepare.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 8  cucumbers
• 2  large onions
• 2  garlic cloves
• 1  cup  chicken stock (canned or bouillon)
• 1  pint half-and-half
•  fresh chives
•  white pepper
•  olive oil
•  salt

Directions

1. Peel and seed cucumbers, cut into chunks. Saute' chopped onions and garlic in olive oil in a large pot until golden.
2. Add chicken stock, cucumbers and a fistful of peel (for color, to be removed later). Cook on low heat, covered, for 45 minutes.
3. Remove cucumber peel, add cream and a pinch of white pepper. Puree in food processor, salt to taste.
4. Chill overnight, serve with a sprinkle of fresh chopped chives.
5. Needs no thickener, since the pureed cucumber pulp gives it a nice velvety texture.