Chilled Cucumber Soup

1 large cucumber,peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 teaspoon salt(optional)
1/8 teaspoon ground white pepper(optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
4 fresh dill sprigs
1.Place cucumber in food processor;process until finely chopped.Add sour cream,1/4 cup dill,salt and pepper,if desired;process until smooth.
2.Transfer mixture to large bowl;stir in broth.Cover and chill at least 2 hours or up to 24 hours.Ladle into shallow bowls;garnish with dill sprigs.
(makes 4 servings)
TIP:Whole cucumbers may be stored in the vegetable drawer of the refrigerator for up to one week.Cut cucumbers,securely wrapped in plastic wrap,may be refrigerated for two to three days.