Cold Cucumber Dill Soup

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cucumber
Serves 6

1-1/2 tablespoons margarine
1 cup chopped onions
4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
1 (8-ounce) russet potato, peeled, cut into 1/2-inch dice
3-1/2 cups low-salt pareve chicken broth or vegetable broth
3 large fresh dill sprigs plus 6 tablespoons minced fresh dill
1 teaspoon (or more) salt
½ cup Tofutti sour cream

Melt margarine in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. With an immersion blender, puree soup in until smooth. Return to pot. Cool 15 minutes. Whisk in tofutti sour cream and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Garnish with remaining 2 tablespoons minced dill.

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