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Chilled Cucumber Soup with Dill

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Recipe by: Chef John V.
Serving size: 8 (6oz.) portions
Preparation time: about 1 hour and 30 minutes


3 each English (seedless) cucumbers, washed and cut in 1 inch cubes
1 cup sour cream
4 cups light cream
2 tablespoons fresh dill
1 teaspoons ground white pepper
2 teaspoons salt, or to taste
1 dash ground nutmeg


Place all ingredients in a food processor or blend in a blender until smooth and no lumps are visible. Taste for seasonings and add more salt and pepper if you like. Place in a container and refrigerate for one hour before serving. To speed up the chilling procedure you can place the container in a bowl of ice water.

Note : Serve in chilled soup bowl and garnish with fresh dill sprigs. A nice garnish is also low fat sour cream, caviar and nasturtium blossoms.

This is a delicate flavored soup and makes a great appetizer on a hot day. It's very refreshing!
Yes, you can use milk instead of cream.

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