Take two fresh cukes, cut off ends and peel. Halve and seed. Chop and place in food processor. You’ll be adding 1 quart plain non-fat or low-fat yogurt. First add salt and pepper (white pepper if you want, I don’t mind black specks in my soup as long as they’re tasty). Pulse the chopped cucumbers. Add about a cup of yogurt and puree. You could use a blender for this instead of a food processor.
When pureed add to a bowl with the rest of the yogurt and whisk. Add lemon or lime juice to taste and more salt or pepper if needed. Whisk until blended and it tastes right.
Chill to meld flavors. Serve cool, not cold or room temp, as an appetizer. Serves four. If you have extra plain yogurt place a dollop in each soup bowl (mug, whatever) with chopped chives or even flat leaf Italian parsley sprig.
Cooking with Dee 