This soup is served cold. Scrape off around half of the skin on the cucumbers with a potato peeler or cheese slicer, then run the cucumbers through a blender. Cucumber skin adds a bitter taste, so leave more of the skin on if you want to add more character to the soup.
Rinse the cucumbers, cut off the ends and peel off about half of the cucumber skin. Run the cucumbers through a blender until it’s smooth. Add the onion, and turn on the blender for another 2-3 seconds. Season to taste with sugar and white wine vinegar. Add dill, and season to taste with salt. Serve in deep dishes, and sprinkle sliced almonds over the soup before serving.