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sieve and 2 layers of cheesecloth 1 medium cucumber, peeled, halved, seeded cut into 1-inch pieces 1/2 shallot, crushed 1 tablespoon fresh lemon juice 1 garlic clove, crushed Salt and pepper to taste Carrot and celery sticks In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks. Yield: 11/2 cups |
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