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Chilled Cucumber Dill Soup*

3 large cucumbers (about 5 1/2 cups, chopped)
1 cup plain nonfat yogurt
1/3 cup nonfat sour cream
2 scallions (white and light green parts only), thinly sliced
2 Tbsp fresh lemon juice
2 Tbsp minced fresh dill
Salt

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

In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight.

Whisk soup to blend. Season with salt. Garnish with more dill, if desired.

Serves 4. Per serving: 70 calories, 1 g total fat (0 g sat), 5 mg cholesterol, 13 g carbohydrate, 5 g protein, 2 g fiber,
55 mg sodium

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