Chilled cucumber soup with creme fraiche and lemon

Gazpacho isn't the only soup that can be served cold. Try this refreshing recipe as an entree on a hot day.

Ingredients

1 small	Onion
1 Tbsp	Olive oil
2	Telegraph cucumbers, or 8 Lebanese ones (Main)
1 Tbsp	Vermouth, optional
700 ml	Vegetable stock, or chicken stock
1	Lemon, zested, reserve a few strips for garnish (Main)
4 dessert spoons	Creme fraiche (Main)

Directions

1. Saute the onion in the olive oil for 5 minutes until soft.
2. Peel, seed and chop the cucumber then add to the onion, stirring.
3. Add the vermouth, and after 5 minutes add the stock, then taste for seasoning. Add the lemon.
4. Simmer for 5 minutes, then puree. Serve chilled, topped with a spoonful of creme fraiche and a strip of lemon zest.