3 cucumbers, divided
1 leek (or onion), chopped fine
2 tbsp. butter
1 tbsp. all-purpose flour
3 c. chicken stock (canned)
1 c. milk
1 tbsp. lemon juice
1 tsp. dill or mint
salt and pepper

Peel and cut up 2 cucumbers and the leek. Sauté in butter until tender. Stir in flour. Add chicken stock. Put in blender for 1 minute. Add remaining cucumber, milk, lemon juice, dill or mint. Blend for 1 more minute. Chill until icy cold. Add salt and pepper when serving.

Submitted by: Sara Gendron