- 2 large cucumbers
- ½ cup chopped green onions
- ½ teaspoon salt
- 1 teaspoon dried dill weed
- 1 container (16 ounces) plain yogurt
Prepare cucumbers by peeling, cutting lengthwise in half, removing the seeds, and cutting into pieces
Place cucumbers and the remaining ingredients in blender or food processor. Blend on high until well blended. Refrigerate for 1 hour or until well chilled.
Serve in soup tureens. If desired, garnish the soup with fresh dill or fresh radish slices.