Ingredients
- 4 dill sprigs (fresh)
- 4 skinned potatoes (red new)
- 3 cucumbers
- 2 corn ears
- 1 bell pepper (red)
- 5/8 cucumbers in the bowl of a food (diced)
- 1/4 dice
- 950 ml defatted chicken broth
- 475 ml low fat yogurt (plain)
- 240 ml reserved broth through feed tube
- 9 gr dill (chopped fresh)
- some whenever soups call for chicken broth
- some texture remains
pepper and chopped dill. Season with fresh black pepper. Refrigerate for up to 2 hours. Serve chilled. Per 1-cup serving: 212 calories, 2 grams fat, 5 milligrams cholesterol. NOTE: If you like, cut 3 more ears of corn (with kernels) into 3 cm lengths and cook separately for 2-3 minutes. Then divide corn between bowls and ladle soup on top.
