Cucumber Soup

This soup is extremly refreshing and well suited for a hot, summer day, especially since it requires no cooking. This is a low-fat version but you can use the regular ingredients if you like.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 3  medium cucumbers, peeled,seeded and chopped
• 1⁄4 teaspoon Tabasco sauce
• 1⁄2 teaspoon dry mustard
• 1  tablespoon onion, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2 1⁄2 tablespoons fresh dill, chopped
• 3  tablespoons fresh lemon juice
• 2  cups plain low-fat yogurt
• 2  cups low-fat milk
• 2  cups nonfat sour cream

Directions

1. In a blender, puree cucumbers, tabasco, mustard, onion, salt, pepper, dill and 1 cup each of yogurt, milk and sour cream.
2. Pour mixture into a large bowl and add remaining yogurt, milk and sour cream.
3. Mix well and chill for at least 2 hours or overnight.
4. Ladle into bowls and garnish with some or all of the following: chopped green onion; thinly sliced cucumber slices; dill sprigs; diced, cooked shrimp; crabmeat and/or croutons.