Iced Cucumber Soup - cooking recipe

Ingredients

2 to 4 cucumbers
1 Tbsp. margarine
1 large onion, roughly chopped
3 Tbsp. fresh dill or 1 1/2 Tbsp. dry
garlic salt
white pepper
2 (13 3/4 oz.) cans chicken broth (4 c.)
14 oz. water
1 c. heavy (whipping) cream

Preparation

Peel, seed and cut cucumbers in pieces.
Saute onion in margarine until glossy.
Add dill, salt, pepper, cucumbers, soup and water.
Bring to a boil; simmer uncovered 15 minutes.
Run through blender until finely chopped and mixed.
Cool.
Add cream and serve.