1. In a saucepan, melt butter over medium-low heat. 2. Add onion, cook 10 minutes. 3. Add broth and potato; bring to a boil. 4. Reduce heat to low, simmer, uncovered, 10 minutes. 5. Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender. 6. Let soup cool slightly. 7. Working in batches in blender, puree soup mixture until smooth. 8. Transfer to 2 quart bowl. 9. Whisk in yogurt, salt and pepper until well blended. 10. Cover; refrigerate until well chilled. 11. When ready to serve, stir in dill. 12. Garnish if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
