Original Recipe by Lori Valenziano
Serves 8
2 lbs. cucumbers
Kosher Salt
1/4 bunch Italian Parsley
2 cloves garlic
1/4 C olive oil
2 C plain yogurt
1 C half and half
3 C buttermilk
White pepper, to taste
8 sprigs of mint (optional garnish)
1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.
2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane).
3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.
4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.