4 cukes, peeled, halved, seeded
2 c. canned chicken broth
2/3 c. thinly sliced scallions
1/2 c. half and half (or liquid coffee creamer)
1 tsp. fresh lemon juice
Salt and pepper

Chop cukes and combine with broth plus 1/2 cup of the scallions. Bring to a boil, then simmer covered for 20 minutes and let cool to room temperature. In a blender, puree in batches and transfer to bowl. Chill covered overnight. Stir in half and half (or liquid creamer), remaining scallions, salt and pepper to taste. Makes about 4 cups.