Chilly Cucumber Soup

• 1 lb. cucumbers
• 1/4 c. chopped onions
• 1 tsp. butter or oleo
• 1 clove garlic, minced
• 1 c. concentrated chicken broth
• pinch of salt
• 1/2 tsp. dill weed
• 1 tsp. wine vinegar
• 1/8 tsp. white pepper
• 2 c. plain low-fat yogurt

1. Peel cucumbers.
2. Cut 12 paper thin slices; reserve.
3. Chop remaining cucumbers into 1/2-inch pieces.
4. In medium saucepan, saute onions in butter or oleo until soft.
5. Add cucumbers, garlic, broth, salt, vinegar, dill and pepper.
6. Cover and cook over medium heat 8 to 10 minutes, stirring occasionally.
7. Pour into food processor and puree until smooth.
8. Allow soup to cool for 10 minutes.
9. Stir in yogurt.
10. Chill well.
11. Garnish with reserved cucumber and dill weed or mint.

cucumbers, onions, butter, clove garlic, chicken broth, salt, dill weed, wine vinegar, white pepper, yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533321 (may not work)