1/2 c. sour cream (the non-fat kind works well)
1/2 c. plain yogurt (non-fat or low fat)
1 can condensed chicken broth (Campbell's) undiluted!
1 tbsp. vinegar
1 tsp. dill weed, dried
1/2 tsp. crushed garlic (or 1 tbsp. chopped onion if you prefer)
1/2 tsp. ground pepper
1 med. to lg. cucumber, peeled and seeded

Place all ingredients except the cucumber in a blender and blend well. Chop the cucumber in 1 inch pieces and add to the mixture in the blender. Turn the blender on briefly, and then check the consistency of the Gazpacho. Your want the cucumber to be in tiny pieces, but not blended smooth. Refrigerate at least one hour before serving. Garnish with chopped parsley or chives. Serves two.