Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup

From: Executive chef Kerry Heffernan, Eleven Madison Park, NYC.

Yield: 12 servings.

4 large seedless cucumbers (about 1 lb. each)
1 1/2 quarts lowfat plain yogurt
1 cup fresh dill, chopped
2 cloves garlic, minced
2 tsp. salt
1 tsp. pepper

OPTIONAL GARNISHES:
as desired, smoked salmon, diced as desired, cucumb

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