12 small English (hothouse) cucumbers,
peeled and seeded
3 tsp sea salt
2 tsp peeled and grated fresh ginger
freshly ground black pepper to taste
3/4 cup (6 oz / 180g) plain (natural)
1 small English (hothouse) cucumber,
peeled, seeded and sliced, for garnish
dill sprigs, for garnish
cucumbers in half lengthwise. Sprinkle with 2 tbsp salt, place in a
colander and allow to stand for 30 minutes. Rinse cucumbers well under
cold water. Roughly chop and place in a food processor. Add ginger,
remaining salt and pepper. Process until mixture forms a thick puree,
about 20 seconds.
Transfer 1 cup
(8 oz / 250g) puree to a bowl. Cover and refrigerate. Firmly press
remaining puree through a fine sieve to produce a clear cucumber-flavored
liquid. Discard solids. Cover and refrigerate cucumber liquid. The puree
and liquid should be left in refrigerator for 1 hour.
Place 1/4 cup
(2 oz / 60g) cucumber puree in center of each serving bowl. Pour cucumber
liquid around pulp. Top each serving with 2 tbsp yogurt. Garnish with
cucumber slices and dill sprigs.