- 3/4 cup chicken broth
- 3 green onions
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large English cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped
- 3 cups fat-free Greek yogurt*
- Garnishes: toasted slivered almonds, freshly ground pepper, chopped red bell pepper
How to Make It
Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.
Add yogurt, and pulse until blended. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving. Garnish, if desired.
*Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.