Creamy Cucumber Soup

2 lbs. peeled cucumbers, chopped
Salt and pepper to taste
1/2 c. hot water
1 med. onion, chopped
1 clove of garlic, chopped (optional)
1 green pepper, chopped (optional)
1 tbsp. butter or margarine
2 c. light cream
2 tbsp. chopped parsley

Combine the cucumbers, salt, pepper, water, onion, garlic and green pepper in a saucepan and cook until vegetables are tender. Remove from heat and cool. Place in blender container and blend. Place back in the saucepan and add butter and cream. Heat through, then sprinkle with parsley. May be served cold. 6 servings.

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