Cool Cucumber Soup

* 3 cups plain nonfat yogurt
* 1 English cucumber (about 1 pound),
cut into chunks
* 1 scallion, white and green parts,
coarsely chopped (about 1/4 cup)
* 3 tablespoons chopped fresh dill,
plus sprigs for garnish
* Salt and freshly ground black pepper
* 1 medium tomato (about 5 ounces), seeded and diced
* 2 teaspoons olive oil


In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Per Serving:

Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
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