Cold Cucumber soup

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  • Cucumber large: 1
  • Dill and vinegar, chopped: 1 bouquet
  • Lemon juice: 2 tablespoons
  • Chopped onion: 0,5
  • Cup of the cream: 1,3
  • Cup of chicken broth: 1,25
  • Salt: taste.
  • Pepper: taste.
  • Fresh chopped dill: 1 tablespoon


Peel the cucumber, throw out the seeds and cut into pieces. Save a little for decorating and beat the rest along with the dill in vinegar, lemon juice and onion with the magic wand until you get a fine mix and homogeneous. Pour the mixture in a large bowl, combine the cream, broth, salt and pepper to your taste.

Add a tablespoon of dill cool and stir well. Bring the soup to the refrigerator and serve with cucumber saved. Sprinkle with a pinch of chopped dill to taste.

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