1 1/2 lbs. cucumbers, peeled (save 18 slices, cut rest into 1/2 inch chunks)
1/2 c. minced shallots or onion, or scallions
3 tbsp. butter
6 c. chicken broth (can use canned or 6 c. water and 6 c. bouillon cubes)
1 1/2 tsp. wine vinegar
3/4 tsp. dill weed or tarragon
3 tbsp. Farina (cream of wheat type cereal)
A blender
Salt and pepper
1 c. sour cream
Chopped parsley

Saute onions in butter. Add chicken broth, cucumber chunks, vinegar, spices. Bring to a boil and sprinkle in farina, maintaining boil. Turn low, simmer for 1/2 hour. Puree in blender. Add salt and pepper to taste. Whip in 1/2 cup of sour cream.

In each bowl of soup drop dollops of remaining sour cream, some cucumber slices and chopped parsley.

This soup is equally good served hot or chilled. I use the same recipe for zucchini soup when my garden is producing abundantly in summer. It is not necessary to peel the zucchini and I don't use the slices for garnish.