|Coarsely chopped cucumber||4 Cup (64 tbs) (About Two 1-Pound Cucumbers)|
|Champagne vinegar||1⁄4 Cup (4 tbs)|
|99% fat free chicken stock||1 1⁄2 Cup (24 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Chopped dill weed||3⁄4 Cup (12 tbs) (0.25 Cup Used For Garnishing)|
|Plain non fat yogurt||6 Tablespoon (For Garnishing)|
Combine the cucumber and salt in a non-reactive bowl and toss to coat the cucumber well.
Set aside for about 30 minutes.
Rinse the cucumber under cold running water for about 1 minute, shake off the excess water, and pat dry.
Transfer to a food processor or blender, add the vinegar, and puree to a smooth consistency.
Combine the chicken stock, vermouth, and pepper in a medium saucepan.
Bring to a boil over medium heat.
Whisk in the cucumber puree and the chopped dill and cook for another 2 minutes, stirring occasionally.
Ladle into 6 soup bowls and garnish each serving with a dollop of yogurt and a sprinkling of fresh dill.