Summer Pickling Cucumber Soup

Cold soups during the Summer months can be a refreshing start to a meal. This chilled soup will make a great starter for those warm nights when you do not want to heat up the house any more than it is already. It's easy to make and ready in just 30 minutes or less, so make it in the morning and refrigerate until you serve it for supper. You can double the recipe because a cup of this soup is not enough, a bowl is better!

Serves 5.

Ingredients

• 1 pound of small pickling cucumbers, peeled, sliced the long way and seeded, then cut into ½ inch slices. They are more tasty than large cucumbers and never bitter, but you can still use large cucumbers if you pick them when they are young and still have the little barbs on them.
• ½ teaspoon of sea salt
• 1 ½ cups of non-fat plain Greek yogurt
• 1 green onion, coarsely
• 1 Garlic clove, minced
• 4 ½ teaspoons snipped fresh Dill
• Additional chopped fresh dill and green onions for garnish

Preparation

1. In a colander set over a bowl, toss you cucumbers with the salt and let stand for 15 minutes. Squeeze and pat dry with a dish towel.
2. Place the cucumbers, yogurt, onions and garlic in a food processor: cover and process until smooth. Stir in the chopped Dill. Serve in "CHILLED BOWLS" and garnish with additional onion and Dill. Round out your meal with a fresh garden salad, with a bit of sliced chicken, chunks of tuna or shrimp. Enjoy!