In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with two tablespoons of diced tomato, drizzle with half a teaspoon of olive oil and garnish with a dill sprig.
Calories 130; Total Fat 2.5 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 11 g; Carb 17 g; Fiber 2 g; Cholesterol 5 mg; Sodium 140 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K