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

Directions:

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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