Chilled Cucumber Soup with Yogurt and Dill

Many chilled soups, including some of today's "politically correct," scaled-down chilled soups, are often made with some cream. Here, though, is one without a drop, with no fat to speak of at all, in fact. Cucumber and yogurt star here, and when combined and chilled until icy, they make for a wonderfully refreshing main bowl or starter with just the right crunch and flavor for the dog days, whenever they occur. And while chilled soups, in general, are easy on the cook, this one should not be prepared way in advance of serving. It will become watery. Cucumbers are about 95 percent water, and there is water in the soup as well. In short, make, chill as directed, serve, and enjoy.