Cucumber And Chive Soup With Lemon And Dill

• 3 medium cucumbers
• 1/3 cup chives, chopped
• 1 cup plain nonfat yogurt (plus more for garnish)
• 1 cup buttermilk (low or non-fat)
• 2 tablespoons lemon juice
• 1 teaspoon dried dill weed
• 1 pinch salt
• 1 tablespoon chives, chopped
• 1 tablespoon flat leaf parsley, minced

1. Peel and halve lengthwise the cucumbers.
2. Scoop out the seeds with a spoon.
3. Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
4. In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
5. Refrigerate until serving time.
6. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.

cucumbers, chives, nonfat yogurt, buttermilk, lemon juice, dill weed, salt, chives, flat leaf parsley

Taken from www.food.com/recipe/cucumber-and-chive-soup-with-lemon-and-dill-452949 (may not work)