Cold Cucumber Soup
| 1 lb. cucumbers | 2 Tbsp. butter |
| 1/4 cup onion, chopped | 4 cups chicken broth |
| 1 tsp. white wine vinegar | Salt and pepper, to taste |
| 1 cup sour cream | 1 (3 oz.) pkg. cream cheese |
| Green food coloring (optional) | Sour cream and chopped chives, for garnish |
Peel cucumbers and chop into 1/2" chunks. Melt butter in large saucepan. Stir in onion and saute 3 minutes. Add cucumber, broth and vinegar. Bring to a boil and simmer, uncovered, for 20 minutes. Add salt and pepper, sour cream and cream cheese and stir until blended. Puree in a food processor. Add 2-3 drops of green food coloring and stir until soup is light green in color. Chill for several hours before serving. Serve soup with a dollop of sour cream and a sprinkling of chopped chives. Serves 8 people.
