3 cucumbers, peeled and diced
1 leek or onion, chopped fine
3 c. chicken stock, preferably homemade and salted to taste
1 tbsp. lemon juice
1 c. milk
1/2 to 1 tsp. dried dill weed, according to taste

Saute two diced cucumbers in 2 tablespoons butter with leek or onion until tender. Stir in 1 tablespoon flour, then whirl in blender 1 minute. Add remaining cucumber, milk, lemon juice, and dill. Blend 1 more minute. (May be necessary to blend mixture in 2 batches if blender container is small.) Chill until icy cold. Add salt and pepper, if desired. Serves 4 to 6.