Chilled Cucumber Soup

Late summer brings lots of local cucumbers and sometimes steamy weather too. This recipe is a delicious answer to both those things.

Prep Time: 15 minutes    Chill Time: at least 4 hours

WHAT YOU NEED:

2½ lbs. cucumbers, seeds removed and chopped into large pieces

2 (7 oz.) containers nonfat or lowfat strained Greek yogurt, such as Fage brand (about 1½ cups)

¼ cup lime juice

¼ cup olive oil

½ red onion, roughly chopped

1 garlic clove, minced

1 bunch chives, roughly chopped

¼ cup each: loosely packed fresh dill and fresh tarragon

1½ - 2 tsp. salt

Freshly ground black pepper

MAKING IT:

Combine all ingredients in food processor or blender.  Pulse until blended but not completely smooth. Chill for at least 4 hours; adjust seasonings as needed. Serve with a drizzle of olive oil and more dill sprigs, if desired. Makes about 6 cups or 6 servings.

NUTRITION:

Nutrition Information per serving (1 cup): 150 Calories; 10g Total Fat; (2g Sat Fat; 0g Trans Fat); 10mg Cholesterol; 600mg Sodium; 6g Total Carb; 2g Fiber; 4g Sugars (includes 0g Added Sugars); 8g Protein; 10% DV Calcium