Ingredients

2 tablespoons reduced-fat butter or margarine
1 cup diced onion
3 1/2 cups chicken broth
1 cup diced peeled potato
4 cups diced cucumber
1 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons snipped fresh dill

Garnish

* cucumber, slices (optional)
* dill sprigs (optional)
* fresh edible flower (optional)
* toasted walnut pieces (optional)

Directions

In a saucepan, melt butter over medium-low heat.Add onion, cook 10 minutes.Add broth and potato; bring to a boil.Reduce heat to low, simmer, uncovered, 10 minutes.Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.Let soup cool slightly.Working in batches in blender, puree soup mixture until smooth.Transfer to 2 quart bowl.Whisk in yogurt, salt and pepper until well blended.Cover; refrigerate until well chilled.When ready to serve, stir in dill.Garnish if desired.

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