2 1/2 c. chicken broth
2 cucumbers, pared, seeded, cut in chunks
2 tsp. dill weed
1 1/2 c. yogurt

Pare, seed and cut cucumbers into chunks. Cook broth, cucumbers and dill weed together until tender. Put in blender and mix. When cooled, add yogurt and salt and pepper to your own taste. Garnish with a thin slice of cucumber. Serves 4. The flavor is enhanced when this is made the day before.