In a large saucepan, warm the oil over medium heat. Stir in cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes.
Stir in chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat. Set aside to cool slightly - just to be workable without burning yourself.
In a blender or food processor, puree the soup until very smooth and then return it to the saucepan. Bring to a strong simmer and season to taste with salt and pepper. Serve hot, topping each bowl with a tablespoon of yogurt and a beautiful garnish of parsley.
Contributor: pat ciesla
more soup recipes