COLD CUCUMBER SOUP INGREDIENTS 1 medium cucumber, pared seeded and shredded 2/3 cups Stonyfield Farm Plain Yogurt 4 Tbs. light sour cream 1 Tbs. reduced fat mayonnaise 1 Tbs. instant chicken broth mix 2 tsp chives or shallots Dash of white pepper 1 Tbs. fresh chopped dill DIRECTIONS 1. In a blender of food processor add all ingredients except 2 Tbs. of the cucumber and the dill. 2. Add ¾ cusp of cold water and process on high, scraping down the sides of the container as necessary, until smooth. 3. Stir in reserved cucumber and dill. 4. Cover and chill for 30 minutes. Nutritional Information Serving Size: entire recipe Calories: 237 Calories From Fat: 102 Total Fat: 11 grams (17%) Saturated Fat: 4 grams (21%) Cholesterol: 29 milligrams (10%) Sodium: 1375 milligrams (57%) Total Carbohydrates: 21 grams (7%) Dietary Fiber: 1 gram (6%) Sugars: 15 grams Protein: 12 gram Vitamin A: 12% Vitamin C: 12% Calcium: 46% Iron: 2%