In a large skillet, sauté chopped cucumber and green onions until soft. Slowly stir in flour.

Gradually add chicken broth, stirring constantly until mixture thickens slightly and begins to boil. Add salt and pepper to taste.

Simmer, covered for about ten minutes, stirring occasionally.

Refrigerate until thoroughly chilled.

Pour about two cups mixture into blender or food processor  and puree at medium speed until smooth. Remove seeds by straining soup into a large bowl or tureen. Repeat until all soup mixture is pureed and strained.

Stir in cream and garnish with thin cucumber slices.