Cool Cucumber Soup

This is wonderfully refreshing on a hot summer night. Delicious, simple and you don’t have to go near the stove.

4 English (seedless) cucumbers (about 12 ounces each), peeled and cut into 1-inch chunks
2 cups plain yogurt
1 1/2 cups chicken broth
1 medium shallot, minced (about 2 tablespoons)
2 tablespoons snipped fresh dill
1/2 teaspoon salt
dash hot pepper sauce
Crème fraîche and fresh dill sprigs for garnish (optional)

In large bowl, combine all ingredients except garnish. In food processor or blender, blend half of cucumber mixture just until cucumbers are finely chopped but not pureed. Pour mixture into soup tureen. Repeat with remaining cucumber mixture; add to soup in tureen. Refrigerate soup if not serving right away.

To serve, garnish each bowl of soup with a dollop of crème fraîche and a dill sprig.

Note: If you don’t have any crème fraîche, garnish the soup with plain yogurt or sour cream.

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