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 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place ...
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