Corn Gazpacho

3 medium cucumbers, peeled, seeded, and divided
3 cups corn kernels, cooked, divided
2 cups reduced sodium, defatted chicken broth
1 cup plain nonfat yogurt
1 cup low-fat sour cream
1/2 red bell pepper, diced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon freshly ground pepper
salt (optional)

1. Cut 2 of the cucumbers into chunks. Place these pieces in a blender or food processor along with 2 cups of the corn kernels and all of the broth. Puree until smooth. If desired,put through a food mill to filter out the course bits of corn.

2. Finely chop the third cucumber. Stir this and the remaining ingredients into the soup. Chill, taste,and adjust the salt and pepper before serving.

Serving Size: 6 servings