3 Japanese cucumbers, peeled and diced
3 cups (requeijão) of natural yogurt
Salt and black pepper to taste
3 tablespoons of chopped parsley
3 Japanese cucumbers, peeled and diced
3 cups (requeijão) of natural yogurt
Salt and black pepper to taste
3 tablespoons of chopped parsley
Reserve 4 tablespoons of cucumber slices
Blend the remaining ingredients in a liquidizer until smooth
Chill in the refrigerator
When serving, distribute in bowls, add the reserved cucumber, and garnish with parsley.
