Ingredients

• 6 pickling cucumbers, each about 5 inches long, ends trimmed, unpeeled, cut into large chunks
• 3 or 4 sour dill pickles
• 2 cups plain low-fat yogurt
• 2 cups heavy cream
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill
• salt and white pepper
• fresh dill springs or dried dill for garnish dill springs or dried dill for garnish

Directions

1. Place the cucumbers, pickles, yogurt, cream, lemon juice and chopped or dried dill in a food processor fitted with the metal blade and process until the vegetables are finely chopped.
2. Season to taste with salt and white pepper.
3. Cover tightly and refrigerate until well chillded, 2-3 hours.
4. Chill serving bowls.
5. Adjust the seasoning.
6. Ladle the soup into the chilled bowls.
7. Garnish with dill sprigs or a sprinkle of dried dill

Thanks to Williams and Sonoma Kitchen Library Cook Books.
This refreshing soup is great for a summer lunch.
Williams Sonoma suggests adding finely shredded carrot or a little finely chopped sweet red onion to the mixture.
They also suggest serving with thinly sliced brown bread and butter.