1 (10 oz.) can cream of asparagus soup
1/2 c. plain yogurt or sour cream
1 soup can water
1/2 c. chopped cucumber
1 tbsp. chopped red onion

Combine soup and yogurt in medium bowl. Gradually add water, stirring constantly until smooth. Blend in cucumber and onion. Cover and chill overnight. Ladle into chilled bowls and serve. Serves 2 to 3.