Ingredients
2 small seedless cucumbers
1 1/2 cups low-fat plain yogurt
4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
2 tablespoons finely grated peeled fresh horseradish
Freshly ground pepper
Grated lemon zest and thinly sliced cucumber (optional)
Preparation
Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.
