Chilled Cucumber Soup

Recipe Ingredients

1		English cucumber - peeled, seeded, (large)
		And chopped
1/4 cup	36g / 1.3oz	Chopped fresh dill
3 tablespoons	45ml	Fresh lemon juice
1 cup	237ml	Vegetable stock
4 cups	948ml	Plain low- or nonfat yogurt
2		Scallions, white part only - trimmed, chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lemon slices - for garnish
		Dill sprigs - for garnish

Recipe Instructions

Combine ingredients in blender and puree until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.

This recipe yields 4 servings.

Per Serving: 160 Cal; 14g Prot; 1g Total Fat (0 Sat. Fat); 24g Carb.; 5mg Chol; 45mg Sod.; 2g Fiber.

Wine Suggestion: Raw cucumbers, citrus and yogurt pair well with Sauvignon Blanc. Try Mason Cellars Napa Valley Sauvignon Blanc.

Source:
Vegetarian Times, August 2002

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