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.