Cucumber Soup

This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, so leave more of the skin on if you want to add more character to the soup.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

2 cucumbers

1 finely chopped onion

2-3 tsp. sugar

1-2 tbsp. white wine vinegar

1-2 tsp. salt

2 tbsp. chopped dill

sliced almonds for serving

PREPARATION:

• Rinse the cucumbers, cut off the ends and peel off about half of the cucumber skin. Run the cucumbers through a blender until it is smooth. Add the onion, and turn on the blender for another 2-3 seconds. Season to taste with sugar and white wine vinegar. Add dill, and season to taste with salt. Serve in deep dishes, and sprinkle sliced almonds over the soup before serving.