Cucumber Soup

Description
Serve with Garlic Shrimp and rice.

Ingredients

 * 1 tbsp vegetable oil
 * 1 lb hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
 * 1 medium onion, chopped
 * 1 medium red bell pepper, chopped
 * 3 cup low sodium chicken broth (remove fat)
 * ground pepper to taste
 * small amount of salt (optional)
 * ¼ cup plain, non-fat yogurt
 * 1 tbsp chopped fresh parsley

Directions

 * 1) In a large saucepan, warm the oil over medium heat.
 * 2) Add the cucumbers, onion, and red pepper.
 * 3) Cook until all the vegetables are tender, about 15 minutes.
 * 4) Stir in the chicken broth and simmer for 10 minutes, stirring occasionally.
 * 5) Remove from heat.
 * 6) In a blender or food processor, puree the soup until very smooth and then return it to the saucepan.
 * 7) Bring to a simmer and season to taste with salt (optional) and pepper.
 * 8) Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.