Chilled Cucumber Soup

Sometimes it’s hard to eat healthy when you travel. I got home after a two week vacation absolutely craving green vegetables. And, since I got an immersion blender for my birthday (thanks, Mom & Dad!), I definitely wanted to try it out. So I made chilled cucumber soup – which is as refreshing and delicious as it is easy to make – and lots of salad.

Chilled Cucumber Soup (serves 6)

• 1 onion, sliced
• 2 lbs. cucumber, peeled and seeds scraped out
• 5 cups chicken stock
• 1 cup light cream
• 3 tbsp. fresh dill

1. Put the onion, cucumber, and chicken stock in a soup pot. Bring to a boil and simmer, uncovered, stirring occasionally, until the vegetables are soft, about 30 minutes.
2. Purée the vegetables and stock. Add the cream and the dill and gently heat on low. Chill.