Cold Cucumber Basil Soup

A refreshing chilled soup of blended cucumber, basil, lemon and olive oil.

Ingredients

2 pounds	905 g	cucumber (about 3 large cucumbers)
1/4 cup	60 ml	water
1/4 cup	60 ml	fresh lemon juice
1		small-medium garlic clove (about 1 teaspoon), peeled, root removed
1/4 cup	60 ml	yellow onion, roughly chopped
2 1/4 cups	540 ml	loosely packed fresh basil leaves, washed and dried
3/4 teaspoon	3.8 ml	salt
1 1/4 teaspoons	6.3 ml	sugar
—		freshly ground black pepper
1/4 cup	60 ml	extra virgin olive oil

Prepare the cucumbers. Peel the cucumbers, cut them in half horizontally and then lengthwise. Starting at one end, hold a spoon, round side up, and gently scrape downwards, to remove the seeds. Chop the cucumbers into several large chunks and place them in a powerful blender or a food processor fitted with the blade attachment.
Blend all of the ingredients. Add the water, lemon juice, garlic, onion, basil leaves, salt, sugar and a few turns of black pepper. Blend until you have a smooth mixture and then pour the soup into a large bowl.
Finish the soup with olive oil. Add the olive oil and stir to blend.
Adjust the seasonings. Add more salt, pepper and sugar to taste if necessary.
Chill the soup. Refrigerate the soup for at least an hour before serving. If you have the time, refrigerating it overnight is even better.