Free Recipes at rubyglen.com Easy English Cucumber Soup 2 pounds cucumbers 3 cups chicken stock 3 cups plain nonfat yogurt 3 Tbsp. white wine vinegar 1 garlic clove 1 teaspoon salt 1/2 teaspoon pepper Wash but do not peel the cucumbers. Cut them into 1-inch chunks, and puree along with the remaining ingredients in a blender or food processor. Refrigerate at least 4 hours.  You may garnish each serving with chopped hard-cooked egg, finely chopped scallions, chives, croutons or avocado. 8 Servings.