1 quart low-fat plain yogurt 2 cups chicken broth 1/4 cup extra virgin olive oil 2 tablespoons rice wine vinegar 1/4 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 1 medium seedless cucumber, peeled and diced 2 medium plum tomatoes, diced 1/4 cup thinly sliced scallions 2 teaspoons chopped fresh dill

1. In a large bowl, combine yogurt, chicken broth, olive oil, rice wine vinegar, garlic powder, salt, and pepper. Using a wire whisk, mix well.
2. Add remaining ingredients and stir until thoroughly combined. Cover and refrigerate until chilled.