Chilled Cucumber Soup

A simple and refreshing summer soup.

2 English cucumbers, peeled and sliced
1 1/3 cup (330 mL) no-fat Greek yogourt
1 1/3 cup (330 mL) low-fat sour cream
2 cups (500 mL) low-sodium chicken or vegetable broth
1 garlic clove, finely minced
1/2 cup (125 mL) fresh mint
1/2 cup (125 mL) fresh dill
1/2 tsp (2 mL) pepper
Salt and pepper to taste
1 lemon, cut into wedges

Place cucumbers, yogourt, sour cream, broth, and garlic clove in bowl of food processor or blender and process until smooth. Add herbs and pepper; pulse until incorporated into the soup. Taste and adjust salt and pepper to taste.

Transfer to bowl and refrigerate for at least 2 hours or until completely chilled.

Serve cold in chilled bowls. Garnish with a sprig of fresh dill and a wedge of lemon on the side.

Serves 4.

Each serving contains: 186 calories; 9 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 15 g carbohydrates; 1 g fibre; 140 mg sodium

source: "Cold Soups", alive #357, July 2012