Chilled Cucumber Soup

1 large cucumber, peeled, seeded, and chopped
1 scallion, white part only, minced
1 c. low-fat cottage cheese
1/2 c. plain nonfat yogurt
1/2 c. crushed ice
Minced fresh chives, dill, and/or mint to taste

In a food processor or blender, blend together the cucumber, scallion, cottage cheese, and yogurt until smooth. Add the crushed ice and process again until the mixture thickens.

Distribute evenly between 2 serving bowls or mugs and top with the herbs. Serve at once.

Serves 2.

Adapted from Almost Vegetarian, p. 60.