Summary

Ingredients

• 1 large cucumber (s)
• 1 onion (s), more if desired
• 500 ml vegetable stock
• 100 ml milk
• salt
• pepper
• Chili, or Tabasco
• 2 teaspoons dill, fresh or frozen
• 1 tablespoon olive oil

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Instructions

1. Peel the onion and cut into rings. Heat olive oil in a saucepan over medium heat and sauté the onions until translucent.
2. Peel the cucumber, cut in half, remove the seeds with a spoon, cut into cubes. Add to the softly steamed onions, season with salt. Cover and cook for 10 minutes on medium heat. Pour in the vegetable stock and cook for another 10-15 minutes. Then puree with the hand blender. Add milk and season with the spices.
3. Can be eaten cold and warm.