2 c. peeled & sliced cucumber
1/4 c. chopped celery
1 c. chicken broth or chicken bouillon
1 c. milk or half & half
3 tbsp. butter, melted
2 tbsp. all-purpose flour

Combine all ingredients in container of electric blender, and process until smooth. Chill soup 3 to 4 hours. Yield 4-6 servings.

Note: The soup may also be served hot; sprinkle with dill weed, if desired.