Chilled Cucumber Soup

From vegatarian times

SERVES 4 — Egg-free

1 large English cucumber peeled, seeded and chopped

¼ cup chopped fresh dill

3 Tbs. fresh lemon juice

1 cup vegetable stock

4 cups plain low- or nonfat yogurt

2 scallions, trimmed and chopped (white part only)

Salt and freshly ground pepper to taste

Lemon slices and dill sprigs for garnish


Combine ingredients in blender and purée until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.


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