Chilled Cucumber Soup

Cook cucumbers and onions in butter or margarine over medium heat. Blend four well into pan juices. Gradually add broth, stirring, and cook until mixture thickens and begins to boil. Add salt & pepper to taste. Cover and simmer over low heat for 10 minutes, stirring occasionally. Remove from heat and refrigerate until chilled. Process in covered blender until smooth, then force through a strainer to remove seeds. Stir in half and half and serve in chilled bowls. Garnish with cucumber slices.

6 servings: 140 calories. (The only nutritional data listed in this book).

Digest eat-lf.v096.n125