CHILLED CUCUMBER SOUP by NancyC
Makes 6 servings, 135 calories each

2 cups plain Greek yogurt
1 cup vegetable broth
2 English cucumbers, peeled, diced, and divided (divide amount in half to add in recipe at different times)
4 green onions, sliced and divided (divide amount in half to add in recipe at different times)
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh parsley
4 teaspoons lemon juice
1 1/2 teaspoons salt, or a little more, to taste
1 teaspoon garlic powder or 1 to 2 cloves of minced fresh garlic
1 bag of your favorite croutons
more chopped fresh dill for garnish

In a large bowl, combine yogurt and vegetable broth, blending well; set aside.

In a food processor, puree 1 peeled, diced English cucumber, 2 sliced green onions, chopped fresh dill, and chopped fresh parsley. Add this cucumber mixture, along with the lemon juice, salt, and garlic powder (or minced garlic) to the yogurt mixture in the large bowl; whisk to combine. (Note: if you do not have a food processor, you can put the above ingredients in a blender and puree them all together—your blender will be pretty full, so you may want to blend it in 2 batches; after blending, pour mixture back into your large bowl).

Stir in the other peeled, diced English cucumber and the other 2 diced sliced green onions, mixing well to evenly distribute ingredients. Refrigerate for 1 hour, then serve in bowls and garnish with chopped fresh dill and croutons.

Recipe from NancyC | nancy-c.com