January 1, 2006
RH Staff
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 in food processor and process until pureed. Transfer mixture to large bowl.
Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.
Nutrition facts per serving: 97 calories; 2 g total fat; 1 g saturated fat; 7 mg cholesterol; 476 mg sodium; 7 g protein; 12 g carbohydrates; 1 g dietary fiber.
DAIRY MANAGEMENT INC.
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