This has all velvet richness of a full-cream soup but itís made with low-fat, high-calcium yogurt and is as cool as a, well, cucumber. Itís also got crunch and plenty of snappy flavor, making it a great first course for a warm-weather meal or as the main event for lunch.
1. Combine all ingredients except dill sprigs. Cover and chill 1-4 hours.
2. To serve: Portion the soup into cups or bowls and garnish with dill sprigs.
*To toast nuts, place them in a single layer on a baking sheet and bake in a 350-degree oven 12-15 minutes, tossing them halfway through the baking time.
Copyright by Terese Allen