Cucumber Soup Recipe from Guatemala with Yogurt and Red Bell Pepper

Ingredients

• 1 tbsp vegetable oil
• 1 lb (454 g) hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 cups low sodium chicken broth (fat removed)
• ground pepper to taste
• small amount of salt (optional)
• 1/4 cup plain, non-fat yogurt
• 1 tbsp chopped fresh parsley