Tuesday, August 11, 2009

Cucumber dill soup…no cook for hot nights!

There are times when you just can’t even bring yourself to cook something in the morning so that you can eat it cold at night. It’s just too darned hot! This soup is for those times. It is a perfect accompaniment to sandwiches for supper, and easily clocks in at under thirty minutes to make :-)

Cucumber-dill soup

2 c cucumber, chopped seeded peeled
1/4 c green onions, sliced
2 T fresh dill (or 2 t dried)
1 t sugar
16 oz plain yogurt (low fat is fine)
Salt and pepper to taste (you might want to use white pepper if you have it)
Sour cream and extra dill (optional)

Process everything together until smooth. Top each bowl with a little dollop of sour cream and a sprig of dill if you want.

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