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

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.