Cucumber Yogurt Soup

Name: Cucumber Yogurt Soup
Yield: 4
Ingredients: 1 large cucumber; 1 small onion, finely chopped; 1 tablespoon olive oil; 1 1/2 chicken bouillon tablets dissolved in 2 1/2 cups hot water; 1 lime (rind and juice); 1 sprig of fresh parsley, finely chopped; 1/2 cup plain yogurt, drained; salt and pepper to taste; parsley leaves for garnish

1
1 large cucumber
2
1 small onion, finely chopped
3
1 tablespoon olive oil
4
1 1/2 chicken bouillon tablets dissolved in 2 1/2 cups hot water
5
1 lime (rind and juice)
6
1 sprig of fresh parsley, finely chopped
7
1/2 cup plain yogurt, drained
8
salt and pepper to taste
9
parsley leaves for garnish

Ingredients

1
1 large cucumber
2
1 small onion, finely chopped
3
1 tablespoon olive oil
4
1 1/2 chicken bouillon tablets dissolved in 2 1/2 cups hot water
5
1 lime (rind and juice)
6
1 sprig of fresh parsley, finely chopped
7
1/2 cup plain yogurt, drained
8
salt and pepper to taste
9
parsley leaves for garnish

Directions

1
Reserve about 4 centimeters at one end of the cucumber for garnish and chop the rest
2
In a saucepan, sauté the onion in olive oil until softened
3
Add the chopped cucumber, chicken bouillon mixture, lime rind and juice, and parsley
4
Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes
5
Blend the mixture in a processor or blender and let cool
6
Stir in the yogurt and refrigerate until chilled
7
Season with salt and pepper and garnish with parsley and thinly sliced cucumber.