Cold Pea Soup

Ingredients:

1 medium sweet onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

3 cups frozen peas, thawed

2 cups chicken broth

2 tablespoons lemon juice

 1 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon crushed black pepper

1/2 cup plain yogurt

Directions:

In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour. Serve in chilled soup bowls. Yield: 4 servings

A bowl of soup, a tossed green salad, and a French roll makes a great summer lunch.