I know, sounds kinda weird, making a cucumber soup in the dead of winter, but hey! I live in Florida and right now it’s about 72 degrees, so this is a good dish for my Weight Watchers tracker.  This soup is great hot or cold…but I think it’s best cold…or hot you choose!

Gather your ingredients:  2 cucumbers, peeled and diced, 1 tsp olive oil, 1 small shallot, 2  cloves of garlic, 3 cups of chicken broth, 1 oz of white wine (whatever you’re drinking) and 1 1/2 cups of plain non-fat yogurt.

Add 1 teaspoon of Olive oil to your soup pot and heat.

Finely chop 2 cloves of garlic and one small shallot

Saute gently in the olive oil until transluscent

Add the diced cucumbers

Here's my secret weapon. The most wonderful, flavorful chicken stock, recipe from my friend Susan Branch. You can find this recipe in her "Autumn" Cookbook.

Here’s the link to Susan Branch http://www.susanbranch.com/

Saute cucumbers until nice and soft, add 1 oz of white wine. Raise heat, let mixture cook for 5 minutes, then add the chicken stock.

Bring to a boil, then cover and simmer for 20-25 minutes

Get your yogurt ready. Let the mixture cool a little before adding the yogurt

Add your one and 1/2 cups of plain, non-fat yogurt

Get out your immersion blender

Let 'er rip until all the cucumber, garlic & shallots are pulverized.

add salt to taste plus a big pinch of dill

Now, either have a bowl hot….or chill for future consumption in the fridge.

For me, it's all about bringing it to work so I can stay on my Weight Watchers plan.

So, to sum it all up:  Dice a small shallot & 2 Cloves of garlic.  Saute in 1 tsp of Olive Oil until translucent.  Add an ounce of white wine to deglaze the pot.  Add peeled & chopped cucumbers, 3 cups of chicken broth and bring to a boil.  Lower heat and simmer for 20-25 minutes.  Let it cool a bit and add 1 and 1/2 cups of non-fat plain yogurt.  Blend with an immersion blender until smooth.  Enjoy hot or refrigerate for a cold soup.  Makes 4 servings, 2 Weight Watchers Points-plus each.