1 (10 ounces) can Cream of Asparagus Soup
1/2 cup Plain Yogurt or Sour Cream
10 ounces water
1/2 cup chopped Cucumber
1 tablespoon chopped Red Onion
Preparation:
Combine soup and yogurt in medium bowl. Gradually
add water, stirring constantly until smooth. Blend in cucumber and
onion. Cover and chill overnight. Ladle into chilled bowls and serve.
Serves 2 to 3.
