Ingredients:
- 1 tablespoon vegetable oil
- 1 pound cucumbers, chopped
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cups low sodium chicken broth (remove fat)
- ground pepper to taste
- salt to taste (optional)
- ¼ cup plain, nonfat yogurt
- 1 tablespoon chopped fresh parsley
Preparation:
Saute the cucumbers, onion, and red pepper until tender. Add vegetables and cook until tender, about 15 minutes. Add the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat. In a blender or food processor, puree the soup and return it to the pot. Bring to a simmer and season with salt and pepper to taste. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley. 4 servings