1 med. cucumber (about 1 lb.)
2 c. unflavored yogurt
2 tbsp. lemon juice
1 clove garlic, peeled
2 c. reg. strength chicken broth
1 c. water
2 tbsp. fresh minced coriander (celentro)
2 tbsp. thinly sliced green onion
2 whole green onions, ends trimmed or 6 cucumber spears, each 4-6 inches

Peel and coarsely chop the whole cucumber. In blender whirl chopped cucumber, yogurt, lemon juice and garlic. Add about 1/2 cup chicken broth. Pour into storage container and stir in rest of chicken broth and water. Cover and chill at least 2 hours or up to 1 day. Stir in coriander. Pour into bowl. Top with green onions or cucumber spears. 1 quart - 4 servings.