I just made this chilled cucumber soup morning. I'm up in the mountains of North Carolina, and the fresh produce is to die for! Why can't our peaches locally taste like they do here? 

Anyway, I thought you might love a light supper to help stay skinny and cool off! I made a full pitcher, so I can just pour into cups and drink right out of mugs. This recipe should make enough to feed six adults. Enjoy!

Ingredients:

12-15 garden cucumbers

1 cup nonfat Greek yogurt

2 garlic cloves

Salt and pepper to taste

10-12 sprigs fresh dill

Preparation:

Combine all ingredients into a blender and purée. Chill at least 3 hours before serving.