Gaspacho Blanc II

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24 oz yougart
6 cl garlic
6 cucumbers - peeled, seeded & sliced thin
6 oz olive oil
-
12 oz creme
chives
chervil

=Macerate cucumbers w large salt 30 mins. Blend cucumbers & yougart, add oil 1x1. Add rest. Refrigerate 2 hours
 
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