Instructions:

In a large saucepan, heat butter and olive oil. Saute onion, garlic and ½ the diced cucumber until soft – about 10 minutes, stirring occasionally. Stir in the flour and cook slowly for 5 or 6 minutes, stirring frequently. Add chicken stock and milk. Simmer gently, stirring for about 10 minutes, until thickened. In batches, pulse in a food processor until smooth and strain through a large hold China cap. Put soup in a mixing bowl and cool completely. Put the second ½ of the diced cucumber in a food processor and puree until smooth. Add cucumber puree, yogurt, salt, white pepper, rice vinegar, pickle juice and chopped fresh dill. Mix well and refrigerate overnight.

Serve in chilled soup bowls, garnished with sprig of fresh dill.