Cold Cucumber Soup
1/4 cdiced onion
1 clovegarlic, minced
2 Tbspolive oil
1 Tbspchopped fresh dill
1 can(s)(14 oz) chicken broth (can use fat free)
2 mediumpotatoes, peeled, cooked and chopped
2 largecucumbers, chopped
1 cmilk (can use skim)
·sour cream or yogurt for topping, if desired
How to Make Cold Cucumber Soup
- Sauté onions, garlic and dill in olive oil until tender.
- Puree this with remaining ingredients in a food processor or blender.
- Chill in refrigerator for several hours.
- Serve with a tablespoonful of sour cream or yogurt (can use low-fat versions) on top and a sprig of fresh dill, if desired.