3 cucumbers
4 c. chicken broth
1 c. plain yogurt
2 tsp. chopped fresh dill, or 1/2 tsp. dry
1/8 tsp. freshly ground black pepper

Peel cucumbers; cut in half lengthwise and cut away the seeds. Dice the cucumbers. Bring the broth to a boil and add the cucumbers; cook over low heat 10 minutes. Puree in blender. Cool, then blend in the yogurt, dill and pepper; taste for seasoning. Chill. Serves 6.