Low-Fat Cucumber Spinach Soup

This is a cool and refreshing soup. It is heartier than you would expect. The sourness of sour cream and yogurt are toned down by the strong spinach taste. A great summer soup.

1 bag fresh well washed spinach leaves, stemmed and coarsely torn up
2 medium cucumbers, peeled, seeded, and thinly sliced
2 cups chicken broth
dash nutmeg and pepper
1 tbs fresh dill weed
3/4 cup fat free sour cream
1/4 cup fat free plain yogurt
1 tbs olive oil
Salt

Sauté the cucumber slices in the olive oil until lightly brown, about 10 minutes. Add the chicken broth, cover, and simmer 15 minutes.

Add spices and herbs and spinach. When the spinach wilts, scoop out what you can with a slotted spoon. Puree them in a food processor until smooth.

Put the spinach mixture back into the broth. Add the other ingredients, stir well.

Chill for at least 3 hours. Salt to taste before serving. Serve room temperature or lightly chilled, but not cold.

(tip o' the hat to Fitness Recipes [now a dead link to http://www.fitnessrecipes.com])

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