Cucumber and Chive Soup With Lemon and Dill

Quick and easy. Credit goes to Vegetarian Fast and Fancy by Renny Darling. This is a very simple and pure tasting soup. You may like to spice it up or vary the herbs with what you have on hand.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 3  medium cucumbers
• 1⁄3 cup chives, chopped
• 1  cup plain nonfat yogurt (plus more for garnish)
• 1  cup buttermilk (low or non-fat)
• 2  tablespoons lemon juice
• 1  teaspoon dried dill weed
• 1  pinch salt
• 1  tablespoon chives, chopped
• 1  tablespoon flat leaf parsley, minced

Directions

1. Peel and halve lengthwise the cucumbers.
2. Scoop out the seeds with a spoon.
3. Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
4. In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
5. Refrigerate until serving time.
6. Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.