Recipe by Pascual Perez and Hispanic
Kitchen member Chef Sonia Martinez
2 medium cucumbers
2 cloves garlic, crushed
1 pint sour cream
½ to ¾ cup plain yogurt as needed
salt and pepper to taste
¼ to ½ cup chicken stock (if needed)
3 dashes Tabasco
chopped scallions, and parsley for garnish
slivered almonds for garnish
1. Peel cucumbers; mince in food processor. Add garlic, sour cream,
½ cup yogurt, salt, and pepper; blend. Adjust consistency by adding
stock if too thick or more yogurt if too thin. Add Tabasco, and
adjust seasoning to taste.
2. Place in covered container and chill overnight.
3. To serve, garnish with scallions, parsley, and almonds.