Note: To cut down on chilling time, start with refrigerated cucumbers.
1-1/2 pound English cucumbers, peeled and diced
1 cup yogurt or sour cream
1/2 cup dill
1 small garlic clove, chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 to 1 cup water
1/2 teaspoon fine sea salt
sliced cucumbers and dill sprigs, for garnish
In a blender jar, combine cucumbers, yogurt, dill, garlic, and spices.
Blend until pureed. Add water until desired thickness is achieved.
Season with salt to taste, starting with about 1/2 teaspoon. Chill for
at least 2 hours before serving. Garnish with sliced cucumber and sprigs
of dill.
Yield: 4 appetizer servings or 8 glass servings.
- Recipe courtesy of Joseph Erdos