(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. |
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| B. | chicken broth | 2 cups | |
Put the cucumbers into a 3 quart pot. Add the chicken broth, cover, and simmer 15 minutes. |
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| C. | spinach leaves | 10 ounces | Washed. If not prepared, then remove and discard stems. |
| nutmeg | 0.25 teaspoon | ||
| 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. |
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| 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. |
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| E. | salt | ||
One hour before serving, remove from refrigerator. Serve at room temperature or lightly chilled, but not cold. Salt to taste before serving. |
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