Creamy Cucumber Soup

Ingredients

• 0.8 cup chicken broth 
• 2.5 lb cucumber english peeled seeded chopped
• 3 cups greek yogurt fat-free
• 3  spring onion 
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 4 servings slivered almonds red freshly ground toasted chopped
• 2 tablespoons vinegar white

Equipment

• food processor
• bowl

Directions

1. Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.
2. Add yogurt, and pulse until blended.
3. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving.
4. Garnish, if desired.
5. *Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.