1 1/2 c. sliced, peeled, cucumber
1 c. chicken broth
2 tbsp. onion, finely chopped
2 tbsp. yogurt
1 tsp. fresh dill or 1/4 tsp. dried dill weed
Salt and pepper to taste
1 cucumber, thinly sliced for garnish

Combine cucumber, broth and onion in saucepan. Heat to boiling. Reduce heat and cook until cucumbers are translucent, about 10 minutes. Cool slightly. Pour into blender and puree until smooth. Chill for 1 1/2 hours in refrigerator. Before serving, stir in yogurt, dill weed and seasoning. Garnish with additional cucumber slices. Makes 2 serving of 1 cup each.