Cream of Cucumber Soup
Makes 6 servings

• 3 – cucumbers, peeled, seeded, and chopped
• 3 – cups chicken broth
• 1/2 - cup water
• 1 – Tablespoon cornstarch
• 1/2 - teaspoon Tabasco sauce
• 2 – Tablespoons dried dill
• 1 – cup cream
• 4 – Tablespoon parsley, chopped

1. In a saucepan at moderate-low heat, simmer the cucumbers in the chicken broth until soft. 
2. In a small bowl, add the water and stir in cornstarch.  Stir until well mixed and dissolved.
3. Pour dissolved cornstarch and water into cucumber mixture and continue to simmer 10 minutes, stirring frequently.
4. Cool, put into a blender and at high-speed mix at 1 minute.  Add the Tabasco, dill, and cream.  Blend 3 minutes longer.
5. Pour in to a bowl and cover.  Chill in refrigerator for 1-hour and serve.  Garnish with parsley.