Cucumber Yoghurt soup

Servings 6
Ingredients
2 tbsp. olive oil
1 clove garlic, sliced
1 onion, finely diced
3 seedless cucumbers, peeled,seeded and chopped
4 cups stock or water
1-1/2 cups yogurt
1 tbsp. dill, chopped

Directions:
Heat oil over medium high flame and sauté garlic and onion until translucent; about 5 minutes. Add cucumbers and cook, stirring, for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and purée in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.