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2 large cucumbers
1/2 cup chopped green onions
1/2 teaspoon salt
1 teaspoon dried dill weed
1 container (16 ounces) plain yogurt

Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. Serve in Emile Henry individual soup tureens. Garnish soup with fresh dill weed or radish slices if desired.

Makes 4 Servings. Per Serving: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 390mg; Potassium 520mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 8g -- % Daily Value: Vitamin A 4%; Vitamin C 18%; Vitamin D 0%; Calcium 24%; Iron 4%; Folic Acid 10% -- Diet Exchanges: 1 Vegetable; 1/2 Milk; 1/2 Fat -- Weight Watcher Points - 2 Points -- Source: