Cold Cucumber Soup

2 large cucumbers, peeled and seeded
1 1/4 cups nonfat sour cream
1 cup low sodium chicken broth
1 small onion, cut into wedges
4 sprigs fresh parsley, stems removed
2 sprigs fresh dill or 1 teaspoon dill weed, stems removed
1 tablespoon lemon juice
1/4 teaspoon white pepper


1. Cut cucumbers into large chunks; place in a blender with remaining ingredients.
2. Puree; pour into bowl.
3. Cover and refrigerate for at least 8 hours.