Chilled Cucumber Soup
Makes 4 Servings ( ¾ cup Per Serving)
1 Large Cucumber, Peeled and Coarsely Chopped
¾ Cup Reduced-Fat or Regular Sour Cream
¼ Cup Packed Fresh Dill
½ Teaspoon Salt
⅛ Teaspoon White Pepper
1 ½ Cups Chicken or Vegetable Broth
Place cucumber in food processor; process until finely chopped. Add sour cream, dill, salt and white peppe, if desired; process until fairly smooth
Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours.