Cold Cucumber Soup

• ½ lb chopped cucumbers
• 1 tablespoonful of chopped dill leaves
• 1

Peel and chop the cucumbers. Scald them and rinse in cold water. Put them in the refrigerator for 3 hours. Mix all the other ingredients together, except for the hard-boiled eggs. Put the mixture into the refrigerator. When you want to serve the soup, combine the cucumber with the rest of the ingredients and serve with slices of hard-boiled egg in each soup plate, and one or two cubes of ice.</