Mexican Cucumber-Yogurt Soup

Ingredients

• 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 vegetable broth
• 2 tablespoons cilantro, minced
• 2 tablespoons sliced green onions
• cucumber, thinly sliced,for garnish
• green onion, thinly slivered,for garnish

Directions

1. 1

   Using a blender or food processor, process the cucumber, yogurt, lemon juice& garlic until smooth.

2. 2

   Add a bit of the broth& whirl.

3. 3

   Pour into a 2 qt.

4. 4

   container and stir in the remaining broth.

5. 5

   Cover& refrigerate for at least 2 hours or even the next day.

6. 6

   Stir in the cilantro and onion.

7. 7

   To serve ladle into individual bowls, garnish with a slice or two of cucumber and a sprinkle of green onion.