Peel, seed and chop cucumber, leaving a small amount for garnish, if desired. Place remaining cucumber, dill pickle, lemon juice and onion in food processor. Process until smooth, transfer mixture to a large bowl, stir in the cream, stock and salt and pepper to taste. Add dill and stir combined. Refrigerate. Serve with reserved cucumber and an extra sprinkling of dill, if desired.
The easiest way to seed a cucumber is to cut it in half length-ways and scoop out the seeds with a teaspoon.
Cucumber soup is best served a day or two after being made, to allow the flavor to develop fully. Yogurt (low fat if you prefer) can be substituted for the cream, if desired.