Mexican Cucumber-Yogurt Soup

• 1 English cucumber, peeled and coarsely chopped (about a lb)
• 2 cups nonfat plain yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, peeled
• 2 cups low sodium chicken broth or 2 cups vegetable broth
• 2 tablespoons cilantro, minced
• 2 tablespoons sliced green onions
• cucumber, thinly sliced,for garnish
• green onion, thinly slivered,for garnish

1. Using a blender or food processor, process the cucumber, yogurt, lemon juice& garlic until smooth.
2. Add a bit of the broth& whirl.
3. Pour into a 2 qt.
4. container and stir in the remaining broth.
5. Cover& refrigerate for at least 2 hours or even the next day.
6. Stir in the cilantro and onion.
7. To serve ladle into individual bowls, garnish with a slice or two of cucumber and a sprinkle of green onion.

cucumber, nonfat plain yogurt, lemon juice, garlic, chicken broth, cilantro, green onions, cucumber, green onion

Taken from www.food.com/recipe/mexican-cucumber-yogurt-soup-26993 (may not work)