Low-Fat Cucumber Spinach Soup

This is a cool and refreshing soup. It is heartier than you would expect. The sourness of sour cream and yogurt are toned down by the strong spinach taste. A great summer soup.

(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.
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.

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.

E. salt    

One hour before serving, remove from refrigerator.

Serve at room temperature or lightly chilled, but not cold.

Salt to taste before serving.