Salt the cucumbers and let sit one hour. Combine all the ingredients in a blender. Serve in a chilled bowl and garnish with meyer lemon oil. From: Chefs Duskie Estes and John Stewart of Zazu and Bovolo restaurants, Sonoma County, CA. Yield: 2 quarts. 4 English cucumbers, roughly chopped ½ bunch flat leaf parsley ½ bunch mint 1 bunch scallions, roughly chopped ½ small red onion, peeled ½ cup extra virgin olive oil ⅓ cup champagne vinegar 6 oz. plain yogurt 1 cup toasted California ...

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