Cucumber Soup

" This is from MarthaStewart.com. It is very good and it depends on
what brand of yogurt you use for the points.
Everything else is zero points.  Thank you Lorraine!

A thick, rich, tangy yogurt will temper the cucumber liquid's slightly
salty flavor. Serve soup to show guests the colorful contrast
of cucumber water, purée, and yogurt. Then allow them to swirl it together.

Makes 6 servings

Ingredients:

5 1/2 pounds (16 to 18) Kirby or other cucumbers
4 teaspoons coarse salt
1 cup plain yogurt
2 tablespoons fresh dill
Freshly ground pepper

1. Set aside two cucumbers for garnish. Peel remaining cucumbers.
Slice in half lengthwise. Scrape out seeds, and discard them.

2. Sprinkle cucumbers with 2 teaspoons salt. Let drain in a colander
about 30 minutes. Discard juices; rinse cucumbers in very cold water.

3. Cut cucumbers into chunks, place them in the jar of a blender
with remaining 2 teaspoons salt, and process until cucumbers are
puréed. Set 1 1/2 cups of purée in refrigerator. Press remainder
of the purée through a very fine sieve or colander, pushing down on
solids with a rubber spatula. Discard solids, and place clear green
cucumber water in refrigerator to chill.

4. Cut reserved cucumbers into quarters, lengthwise, and dice.
Spoon cucumber purée into serving bowls. Pour cucumber water
around purée in each bowl. Top each with a large dollop of yogurt.
Garnish with dill, season with freshly ground pepper, and serve.

POINTS:  2 (if you use non-fat, light yogurt)