Iced Cucumber Soup - cooking recipe

Ingredients

1 medium onion, chopped
4 leeks (white portion only, substitute green onions)
2 Tbsp. canola oil
2 Tbsp. water
4 medium cucumbers, peeled, seeded and chopped
2 qt. chicken stock or vegetable water
2 large potatoes, peeled and chopped
skim milk
salt and pepper

Preparation

Heat oil and water in Dutch oven.
Saute onions and leeks until transparent.
Drain off liquid and oil; set aside.
Bring 1 cup chicken stock to boil; add cucumbers.
Cook for 10 minutes.
Drain and add cucumbers to onion mix.
Take rest of stock.
Bring to boil with potatoes.
Cook for 10 minutes, drain and add cucumbers to onion mix.
Take rest of stock, bring to boil with potatoes.
Cook until soft.
Put potato and broth in food processor and blend until smooth.
Do the same with cucumbers and onions.
Combine mixtures and chill.
Thin with skim milk.
Pour into chilled bowls and garnish with twist of cucumber.