Cold Cucumber Soup 2 - cooking recipe

Ingredients

1 bunch scallions
1 large \"fancy\" cucumber (gourmet)
1/2 lb. new or small potatoes
1 Tbsp. sunflower seed oil
3 c. chicken stock, heated
salt
freshly ground black pepper
chopped fresh chives

Preparation

Trim scallions, retaining most of the green ends and chop. Peel potatoes and cucumber and cut into cubes.
Heat oil and add all ingredients.
With lid on, cook over medium heat for about 10 minutes.
Add hot chicken stock; bring to boil, then simmer slowly with lid off until vegetables are tender.
Liquidize in blender; adjust seasoning, strain, cool and refrigerate overnight.
Serve in chilled bowls with chopped fresh chives.
Yield:
4 to 6 servings.