How to make it

  • Spray your pan with Pam (I even think this could be eliminated if you keep
  • stiring the cukes.) Saute the cucumber slices until they're lightly brown,
  • about 10 minutes, Pour in the broth, cover, and simmer 15 minutes.
  • Add spices and herbs and spinach and simmer 2 minutes till spinach wilts,
  • then, scoop out the solids and whiz them in a food processor till smooth. I
  • used a blender and it worked fine. Save the broth!!!. Put the spinach
  • mixture back into the broth, then stir in the yogurt and the sour cream.
  • Chill several hours for flavors to develop and serve cold or room temp. This
  • tastes very rich but is fat-free for the entire recipe. I love this soup hot
  • so I just re-heat some in the microwave.
  • P.S. I also added salt!

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    " It was excellent "
    midgelet ate it and said...
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