Chilled Cucumber Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Baking potato - (1/2 lb) - peeled, and (large)
		Cut into 1" pieces
1		Reduced sodium chicken broth - (14 1/2 oz)
3		Cucumbers - peeled, seeded, (large)
		And chopped
1 cup	237ml	Nonfat plain yogurt
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Low-fat sour cream
1 tablespoon	15ml	Chopped chives

Recipe Instructions

In a large pot, heat the olive oil. Add the onion, cover and cook over medium heat 2 minutes. Uncover and cook, stirring occasionally, until soft and lightly colored, 3 to 5 minutes longer. Add the potato and chicken broth and bring to a boil. Reduce the heat and simmer 15 to 20 minutes, or until the potato is tender.

In a food processor or blender, in batches if necessary, puree the cucumbers with the soup until smooth. Blend the in the yogurt. Season with salt and pepper to taste. Transfer to a covered container and refrigerate at least 3 hours, or until thoroughly chilled.

Serve cold with 1 tablespoon sour cream and 3/4 teaspoon chives garnished each bowl.

This recipe yields 4 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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