Courtesy of PureZing

Serves 10

INGREDIENTS:

2 Tablespoons extra virgin olive oil
10 cucumbers, peeled and seeded
4 sweet onions, sliced and separated
6 cloves garlic, pressed
5 cups organic or homemade chicken stock
½ cup finely chopped fresh dill
Sea salt and freshly ground pepper
2 cups heavy organic cream

DIRECTIONS:

Heat oil in a large skillet over medium heat and sauté the cucumbers, onions and garlic. Sauté till onions start to brown. Add the stock, lower the heat and simmer 15-20 minutes till the cucumbers become soft. Remove from heat and let cool slightly.

In batches, puree the cucumber onion mixture till smooth. Pour the puree through a fine sieve into a large bowl. Stir in chopped dill, salt and pepper.

Chill for several hours. Just before serving, stir in the cream and blend well.