Ingredients
1 tbsp EVOO
2 shallots, sliced
1/4 cup sliced basil leaves
3 English cucumbers, peeled, seeded and roughly chopped
1-1/4 cups plain yogurt, reserve 1/4 cup
1 tbsp sea salt
2 tbsp yuzu (Asian markets)
1 tbsp shicimi (Japanese spice)
Preparation
Heat olive oil on meidum in saute pan. When hot, add shallots. Saute for 5 mins, reomove from heat. Place shallots, basil cucumbers, yogurt (except reserved amount), sea salt, and yuzu in blender, blend 3 mins, place in refrigerator to chill. Pour into bowl, sprinkle w/shichimi and top w/remaining yogurt.
