Chilled Cucumber Soup

From vegatarian times
SERVES 4 -- Egg-free

1 large English cucumber peeled, seeded and chopped
¼ cup chopped fresh dill
3 Tbs. fresh lemon juice
1 cup vegetable stock
4 cups plain low- or nonfat yogurt
2 scallions, trimmed and chopped (white part only)
Salt and freshly ground pepper to taste
Lemon slices and dill sprigs for garnish

Directions:
Combine ingredients in blender and purée until fairly smooth. Adjust seasonings to taste. Cover tightly and chill at least 3 hours. Garnish with dill sprigs and lemon slices before serving.