1 sm. cucumber
1 to 1 1/2 c. whipping cream
2 c. milk or buttermilk
1/2 tsp. salt
1/2 tsp. sugar
Juice of 1 lemon
Bunch of dill

Peel cucumber, cut in half lengthwise. Scoop out seeds with a teaspoon. Finely dice flesh.

In a small bowl, combine cream, milk or buttermilk, salt, sugar and lemon juice. Finely chop dill. Stir dill and diced cucumber into soup. Refrigerate before serving. Makes 4 servings.