1 In 12-inch skillet over medium-high heat, in butter, cook cucumbers and onions. Blend flour well into the pan juices.

2 Gradually add broth, stirring; cook until mixture thickens and begins to boil. Add salt and pepper to taste.

3 Cover; simmer over low heat 10 minutes, stirring occasionally. Refrigerate until chilled.

4 In covered blender container at medium speed, blend some of mixture until smooth.

5 Strain blended mixture through sieve into bowl; discard seeds. Repeat with rest of mixture.

6 Stir in half-and-half. Pour into chilled individual bowls; garnish with cucumber slices.