Summer's Here! Cold Cucumber Soup
4-5 medium sized salad cucumbers
2 tablespoons red wine or apple cider vinegar
pinch salt and pepper
1/2 medium sweet onion, finely minced
2 tablespoons minced fresh dill weed or chives
1. Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Roughly chop them to fit in the blender; you may need to do them in batches if you have really big ones. Puree cucumbers with vinegar, salt, and pepper.
2. Pour the soup into the serving bowl and stir in the minced onion and dillweed.
3. Chill, covered, for at least 30 minutes, but no more than a day. Serve icy cold.
I grew up with this soup; when Mom made it, it meant summer was officially here. My kids call it 'pickle soup' because of the dillweed. Try it with a cold bean salad and lemonade. Heaven!