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, cucumber, sliced thin
as desired, radishes, sliced
as desired, rye bread croutons
as desired, fresh dill

Peel 2 cu

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish