- 1 large cucumber, peeled, seeded, and chopped
- 6 green onions, chopped into 1 inch pieces
- 1/4 cup packed fresh basil leaves
- 2 cups chicken broth
- 6 tablespoons plain low-fat yogurt
- 1/2 cup sour cream
- 2 tablespoons red wine vinegar
- salt
- ground white pepper
- 4 ounces sliced smoked salmon, finely chopped
- Place cucumber, green onions, basil, broth, yogurt, sour cream, vinegar, salt and pepper in a blender; puree until smooth. Adjust seasonings and strain into a bowl; refrigerate for 20 minutes.
- Ladle into bowls, top with salmon, and serve.