My whole family adore cucumber soup. There are many ways to make it, but this is how I do it.
2 English cucumbers, peeled and thinly sliced
1 medium sweet onion, thinly sliced
Chicken stock, just to cover veggies (about 2 cups)
salt and pepper
1/2 tsp dill seed (tied in cheesecloth bundle)
1-1 1/2 cups sour cream
1 tsp dill weed, finely chopped (more if using fresh)
Cook cucumbers and onions with chicken stock, salt, pepper, dill seed bundle over medium low heat until vegetables are transparent. Remove from heat and allow to cool to room temperature. Remove dill seed bundle and strain, reserving liquid. Puree cukes and onions until smooth. Pour out into a bowl and whisk in the sour cream until well blended and smooth. Add the reserved liquid, a little at a time, until your soup has the desired thickness you desire. Adjust seasoning and stir in dill weed. Chill until icy cold.
You can also freeze this for those times when you absolutely have to have it in the Winter (yeah....we're weird like that) by making to the point of pureed veggies. Freeze the veggies and cuke stock separately. Proceed with method after thawing the pureed cukes and stock.