Ingredients

• 2 tablespoons vegetable oil
• 1 large sweet onion, peeled and chopped
• 6 large cucumbers - peeled, seeded, and cut into pieces
• 4 cups chicken stock
• 2 tablespoons dill weed
• salt and ground black pepper to taste
• 1 cup heavy whipping cream

Instructions

1. Heat oil in a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
5. Refrigerate soup until completely chilled, at least 1 hour.