Cold Cucumber & Spinach Soup

Directions

In a saucepan, sauté green onions in butter until they are softened.

Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper.

Simmer uncovered until the potatoes are tender.

Transfer the mixture to a blender in batches and puree.

Transfer the purée to a bowl and stir in the light cream.

Let soup cool and chill for several hours, or overnight.

Garnish each serving with thin slices of radishes and/or green onions.