4 Hothouse cucumbers, peeled and coarsely chopped
2 Yellow bell peppers, chopped
2 Red bell peppers, chopped
4 Garlic cloves, minced
4 Tablespoons Fresh dill
2 cups Low fat yogurt
1 cup Light sour cream
4 Tablespoons White wine vinegar
2 Tablespoons Olive Oil
2 Teaspoons Salt

1. Thoroughly combine all ingredients in a large bowl.
2. Puree the soup in batches in a blender or food processor. Refrigerate over night and serve.