Chilled Cucumber Yogurt Soup December 2005

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.

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