(tip o' the hat to Fitness Recipes [now a dead link to http://www.fitnessrecipes.com])
|A.||cucumbers||2 medium||Peeled, seeded, and thinly sliced.|
|chicken broth||2 cups|
In a large pan, sauté the cucumber slices in the olive oil until lightly brown, about 10 minutes.
|B.||chicken broth||2 cups|
Put the cucumbers into a 3 quart pot.
Add the chicken broth, cover, and simmer 15 minutes.
|C.||spinach leaves||10 ounces||Washed. If not prepared, then remove and discard stems.|
|ground black pepper||0.25 teaspoon|
|fresh dill weed||1 tablespoon||Chopped finely.|
Add spices and herbs and spinach.
When the spinach wilts, scoop out spinach and cucumbers with a slotted spoon. Purée them in a food processor until smooth.
|D.||sour cream, fat free||0.75 cup|
|plain yogurt, fat free||0.25 cup|
|olive oil||1 tablespoon|
Put the puréed spinach mixture back into the broth. Add the other ingredients, stir well.
Chill for at least 3 hours, up to one day.
One hour before serving, remove from refrigerator.
Serve at room temperature or lightly chilled, but not cold.
Salt to taste before serving.