CUCUMBER BISQUE
4 Large Cucumbers, peeled, seeded and chopped
1 Small Summer squash, chopped
4 Green onions, sliced
1 Cup Northern white beans, drained
3 Cups Low-fat chicken broth
2 Tbs Fresh chives, chopped
1 Cup Plain yogurt
Salt and pepper to taste
2 Tbs Dill leaves, chopped
In large saucepan, combine cucumbers, squash, onions, beans, chicken broth and chives. Cover and cook, at gentle bubble, 20 minutes, until cucumbers are tender.
Pour into blender or food processor; whirl until smooth. Transfer to large bowl. Blend in salt, pepper and yogurt. Cover and refrigerate until thoroughly chilled. Sprinkle with chopped dill, and serve cold.
Servings: 6
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