Cold Cucumber Soup
|Water||3 Cup (48 tbs)|
|Chicken bouillon cubes||4|
|White wine vinegar||1 Teaspoon|
|Fresh dill||1 Teaspoon, minced|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
Slice off ends of cucumbers; cut cucumbers into chunks.
Combine 1 c. (250 mL) of the water and cucumber in blender or food processor.
Mix together remaining water and cornstarch until blended.
Combine cucumber and cornstarch mixtures in a large soup pot.
Add bouillon cubes, vinegar and dill.
Simmer and stir over low heat until bouillon cubes dissolve and mixture is hot.
Remove from heat and cool slightly.
Refrigerate, covered, until chilled.
Stir in yogurt.
Season with salt and pepper.
Refrigerate until serving time.