Chilled Kona Cucumber Soup - cooking recipe

Ingredients

2 large potatoes, peeled and diced
1 c. chicken stock
1 c. white wine
2 cucumbers, chopped
4 celery stalks, chopped
1/4 c. chopped onion
1 tsp. salt
freshly ground black pepper
1 c. heavy cream
mint (for garnish)

Preparation

Cook the potatoes in the stock and white wine until soft, then add all of the other ingredients, except the heavy cream.
Simmer 5 minutes. Cool.
Process the soup in a food processor or blender until smooth. Chill well. When ready to serve, add the cream. Serve the soup in chilled glass bowls for a cool look.
Garnish with a sprig of fresh mint, if desired.