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Chilled Cucumber and Yogurt Soup

This cold soup offers subtle flavors in a refreshing way, especially if your mouth is sensitive to heat. To seed the cucumber, simply slice in half lengthwise and use a spoon to scoop out the seeds from the middle. Some tiny bits of cucumber will remain in the final soup.

Use full-fat yogurt if you are trying to gain weight. This soup is also good for weight reduction, if made with nonfat yogurt.

6 SERVINGS

1 large garlic clove

2 tablespoons fresh dill, thick stems removed

3 medium cucumbers, peeled, seeded, and chopped coarsely (about 4 cups)

2 cups plain nonfat yogurt or Greek yogurt

2 cups water

1 tablespoon olive oil

1 tablespoon honey

2 teaspoons salt

1 teaspoon ground black pepper

In a food processor, with the motor running, drop in the garlic and dill and purée. Stop the machine, add the cucumbers, and pulse until finely chopped. Add the yogurt, water, oil, honey, salt, and pepper and pulse 2 or 3 times just to combine. Do not overprocess.

Transfer to a large bowl. Cover and refrigerate for at least 2 hours. If the soup thickens too much, dilute with ice cubes.

PER SERVING
Calories	80
Fat	2.5 g
Saturated fat	0 g
Cholesterol	5 mg
Sodium	830 mg
Carbohydrate	11 g
Dietary fiber	0.5 g
Sugars	9 g
Protein	5 g
Calcium	180 mg
Potassium	330 mg

If garlic is bothersome, you can leave it out.