Ingredients
- 4 cucumbers, peeled and chopped
- 2 yellow bell peppers, chopped
- 2 red bell peppers, chopped
- 4 garlic cloves, minced
- 4 Tbs fresh dill
- 2 cups low-fat yogurt
- 1 cup light sour cream
- 4 Tbs white wine vinegar
- 2 Tbs olive oil
- 2 tsp salt
Directions
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Thoroughly combine all ingredients in a large bowl.
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Puree the soup in batches in a blender or food processor. Refrigerate overnight and serve.
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Enjoy!