Summer Pasta Soup with Herbed Cucumber

Serves 8

4 oz. of any small pasta shape, such as Acine di Pepe, Orzo, Ditalini or Alphabets, uncooked
3 medium cucumbers, peeled, seeded and cut into chunks
2 cups low-sodium chicken broth
2 cups plain low-fat yogurt or light sour cream
2 garlic cloves, minced
2 tbsp. minced dill
2 tbsp. snipped chives
2 tbsp. minced flat-leaf parsley
2 tbsp. minced mint
Salt and white pepper to taste

Garnish:
Cucumber, thinly sliced
Herb sprigs
Snipped chives

Prepare pasta according to package directions. Drain and set aside in large bowl. Process cucumber chunks in a food processor or blender until smooth. Add remaining ingredients and pulse until well blended. Stir in pasta. Serve soup well chilled with any of the above garnishes.

Note: This soup makes great use of the bounty of summer herbs. Feel free to vary the amount of specific herbs, depending on individual taste.