- 4 large seedless cucumbers (about 1 pound each)
- 1 1/2 quarts low-fat plain yogurt
- 1 cup fresh dill, chopped
- 2 cloves garlic, minced
- 2 teaspoon salt
- 1 teaspoon pepper
- Smoked salmon, diced
- Cucumber, sliced thin
- Radishes, sliced
- Rye bread croutons
- 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.
Recipe created by Chef Kerry Heffernan, Executive Chef, Eleven Madison Park, New York