• 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

Optional garnishes:

• 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