Cucumber Soup

• 3 medium cucumbers, peeled,seeded and chopped
• 14 teaspoon Tabasco sauce
• 12 teaspoon dry mustard
• 1 tablespoon onion, chopped
• 14 teaspoon salt
• 14 teaspoon white pepper
• 2 12 tablespoons fresh dill, chopped
• 3 tablespoons fresh lemon juice
• 2 cups plain low-fat yogurt
• 2 cups low-fat milk
• 2 cups nonfat sour cream

1. In a blender, puree cucumbers, tabasco, mustard, onion, salt, pepper, dill and 1 cup each of yogurt, milk and sour cream.
2. Pour mixture into a large bowl and add remaining yogurt, milk and sour cream.
3. Mix well and chill for at least 2 hours or overnight.
4. Ladle into bowls and garnish with some or all of the following: chopped green onion; thinly sliced cucumber slices; dill sprigs; diced, cooked shrimp; crabmeat and/or croutons.

cucumbers, tabasco sauce, mustard, onion, salt, white pepper, fresh dill, lemon juice, yogurt, lowfat milk, nonfat sour cream

Taken from www.food.com/recipe/cucumber-soup-69232 (may not work)