1 1/2 lb. zucchini (thin sliced, unpeeled) or 4 1/2 c. cucumber, peeled
1/2 c. minced green onion or scallions
3 tbsp. butter
6 c. liquid chicken broth
1 1/2 tsp. tarragon or wine vinegar
3/4 tsp. dried dill weed
4 tbsp. quick-cooking farina or cream of wheat
Salt
White pepper
Sour cream

Cook onions slowly in butter until tender. Add squash, broth, vinegar and herbs. Bring to a boil; stir in farina, simmer 20 to 25 minutes. Puree in blender; thin if necessary. Season carefully with salt and pepper. Chill.

At last minute, beat in 1/2 cup sour cream. Serve with a dollop of sour cream in each bowl; decorate with fresh dill, tarragon or parsley or chopped leeks. MUST be served cold.