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 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
Per serving (1 cup each): Calories 130; Total Fat 2.5 grams; Saturated 0 grams; Monounsaturated Fat: 1.5 grams; Polyunsaturated Fat: 0 grams; Protein 11 grams; Total Carbohydrate 17 grams; Fiber 2 grams; Cholesterol 5 milligrams; Sodium 140 milligrams
Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
Good source of: Vitamin K