1 lb. chopped cucumber
2 tbsp. butter
1/4 c. chopped scallions
4 c. chicken broth
1 tsp. wine vinegar
1/2 tsp. dill weed
Salt and pepper to taste
1/2 c. dairy sour cream

Peel cucumber and chop in 1/2 inch chunks. Melt butter in a large saucepan. Stir in onions and saute 2 minutes. Add cucumber, broth, vinegar and dill weed and bring to a boil.

Simmer uncovered 20 minutes. Puree in a blender. Stir in the sour cream and chill for several hours. Ladle into chilled bowl and top with teaspoon of sour cream and some chopped cucumbers. Serves 8. This is a summer specialty.