Personally, I halve the amount of garlic in this recipe, my system can't handle it. It's got kick!
Serves 8
Vegetarian
6 cucumbers, unpeeled (peel, if waxed)
1 1/2 tsp salt
4 oz. (125 g) walnuts, toasted
6 cloves garlic, cooked for 1 minute in boiling water and peeled
1/4 cup champagne vinegar (or white wine vinegar)
few drops of Tabasco (hot chili sauce)
4 cups plain yogurt (regular or low-fat)
1/2 cup minced chives or scallions (spring onions)
2 tsp walnut oil (suggested, but can substitute olive oil)
freshly ground white pepper
additional yogurt for garnish (optional)
additional minced chives for garnish (optional)
Cut cucumbers in half lengthwise and remove seeds with a teaspoon. Cut into 1-inch slices and toss with salt. Let sit 1 hour at room temperature. Rinse well and drain.
In a food processor combine cucumbers, walnuts, garlic, vinegar, Tabasco, and yogurt. Process well.
Stir in chives, olive oil and walnut oil. Chill for at least six hours before serving.
Add a dollop of yogurt and a sprinkle of chives to the individual bowls.
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