1 tbsp. vegetable oil
1 lb. cucumbers or small pickling cucumbers (peel if waxed) and chopped
1 medium onion diced
1 medium red bell pepper diced
3 cups chicken broth
ground pepper to taste
dash of salt
1/4 cup of plain non-fat yogurt
1 tbsp. of chopped fresh parsley
Rice (optional)

In a large saucepan, warn the oil over medium heat. Add the cucumbers, onion and red pepper. Cook until the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat. In a blender or food processor, puree the soup until very smooth and return it to the sauce pan. Bring to a simmer and season to taste with salt and pepper. You can serve hot with a tablespoon of yogurt and rice.