3 cucumbers, peeled, seeded and chopped
1 bunch sliced spring onion
1/2 chopped green pepper
1 tsp garlic powder
1/2 tsp dried dill
750g plain nonfat Greek yogurt
125ml low-sodium chicken or vegetable stock
2 tsp vinegar
1 tsp olive oil
Dash hot pepper sauce
Chopped fresh parsley
Chop the cucumbers, spring onion, green pepper, garlic powder and dried dill in a food processor.
Add the Greek yogurt, half of the stock and vinegar, oil and hot pepper sauce. Puree until smooth. You can adjust consistency with more stock as needed. The soup should be the consistency of thin cream soup.
Chill until ready to serve. Place into chilled bowls to serve. Garnish with fresh chopped parsley on top.