Ingredients

• 4 cucumbers, peeled and chopped
• 2 yellow bell peppers, chopped
• 2 red bell peppers, chopped
• 4 garlic cloves, minced
• 4 Tbs fresh dill
• 2 cups low-fat yogurt
• 1 cup light sour cream
• 4 Tbs white wine vinegar
• 2 Tbs olive oil
• 2 tsp salt

Directions

1. Thoroughly combine all ingredients in a large bowl.

2. Puree the soup in batches in a blender or food processor. Refrigerate overnight and serve.

3. Enjoy!

Email to a friend | Print this recipe | Back