University of Illinois Extension

Chilled Cucumber Dill Soup

3 large cucumbers (about 5 ½ c chopped)
1 c plain nonfat yogurt
1/3 c fat-free sour cream
2 scallions (white and light green parts only), thinly sliced
1 clove garlic, minced
2 T fresh lemon juice
2 T minced fresh dill
Salt and pepper to taste
2 c chicken broth

Peel cucumbers, cut in half lengthwise and scoop out seeds.  Using paper towels blot cucumbers dry, chop coarsely.

In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, garlic, lemon juice, broth, and dill.  Season with salt and pepper.  Blend on high speed until smooth.

Chill soup at least 6 hours or overnight.  Serve topped with: chopped cucumber, fresh dill or mint, a dollop of sour cream or yogurt, diced avocado, snipped chives, or green onion.
Serves 4.

Nutritional Information: Servings: 4, Amount/Serving: Calories 129, Total Fat 5g, Sat. Fat 3g, trans fat 0g, Cholesterol 22mg, Sodium 232mg, Total carbohydrates 11g, Sugars 9g, Dietary Fiber 2g, Protein 7g, Calcium 207mg, Vitamin D 0 IU.