Chilled Cucumber Dill Soup

This soup was a huge hit at our last Katie’s Krops dinnner. It was perfect on a hot night.  Everyone was asking for the recipe so here it is courtesy of Mr. Herman McNeill our fantastic head chef & dedicated Katie’s Krops supporter.

4  large cucumbers, peeled, seeded, and diced

1 large onion, peeled and diced

1 tablespoon fresh dill

½ cup red wine vinegar

4 cups chicken broth

4 cups plain lowfat yogurt

Blend all ingredients (in batches if needed), until smooth.
Season with salt and pepper. Serve chilled.