Cucumber Soup

http://www.foodbycountry.com/Germany-to-Japan/Guatemala.html#Cucumber_Soup

Serves 4.

Ingredients:

• 1 Tablespoon vegetable oil
• 1 pound pickling cucumbers (peel off skin, if waxed), chopped
• 1 medium onion
• 1 medium red bell pepper, chopped
• 3 cups low sodium chicken broth
• Ground pepper, to taste
• Pinch of salt (optional)
• ¼ cup plain, nonfat yogurt
• 1 Tablespoon fresh parsley, chopped

Procedure:

• In a large saucepan, warm the oil over medium heat.
• Add the cucumbers, onions, and red pepper.
• Cook until all the vegetables are tender, about 15 minutes.
• Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
• Remove from heat.
• In a blender or food processor, puree the soup until very smooth, and then return it to the saucepan.
• Bring to a simmer and season to taste with salt (optional) and pepper.
• Serve hot, topped with a Tablespoon of yogurt and a sprinkling of parsley.