Cucumber And Chive Soup With Lemon And Dill - cooking recipe

Ingredients

3 medium cucumbers
1/3 cup chives, chopped
1 cup plain nonfat yogurt (plus more for garnish)
1 cup buttermilk (low or non-fat)
2 tablespoons lemon juice
1 teaspoon dried dill weed
1 pinch salt
1 tablespoon chives, chopped
1 tablespoon flat leaf parsley, minced

Preparation

Peel and halve lengthwise the cucumbers.
Scoop out the seeds with a spoon.
Finely chop cucumbers and drain in a colander; squeeze out any excess liquid.
In a large bowl, stir together cucumbers with the next six ingredients until blended; puree with stick blender ( or put it all in a blender).
Refrigerate until serving time.
Serve in glass bowls with a dollop of yogurt and a sprinkle of chopped chives and parsley.