Source: dLife

A classic, chilled, herb cucumber soup

Servings

1 cooking spray
0.5 cup fresh chopped onion
6 Cucumber, with skin, fresh, 8 1/4" long , peeled, seeded, chopped
3 tbsp white all purpose flour
4 cup low sodium vegetable broth
1 tsp dried dill weed (or dried mint)
0.5 cup fat free half and half
1 pinch salt
1 pinch black pepper
1 pinch paprika
2 oz Cucumber, with o skin, fresh, sliced , thin (~ 6 slices)

1 Grease a large pot with cooking spray and heat over medium heat. Cook onions in pot for 3 to 5 minutes. Mix in cucumbers and cook for 5 minutes. Whisk in flour and cook another 1 to 2 minutes.
2 Pour in stock, sprinkle with dill weed or mint, and let boil. Lower heat, cover with lid, and let simmer for 10 minutes.
3 Using a food processor or blender, puree mixture until there are no lumps. Mix in half-and-half and sprinkle with salt and pepper. Cover with plastic wrap and chill for 3 to 4 hours.
4 When ready to serve, dust paprika over and garnish with cucumber slices.

Be sure to fully seed the cucumbers or it will make the soup too thin.