Cucumber and Cream Soup

• 1 large cucumber, peeled and cut into pieces
• 1 large or 2 small pickled dill cucumbers, cut into pieces.

Put the cucumber pieces in a liquidiser, reserving 2 tablespoons for garnish, and blend with the pickled cucumber, lemon juice and onion. When the mixture is smooth, pour into a chilled tureen and stir in the cream, salt, pepper and dill. Garnish with the reserved cucumber and served chilled.