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4 large cucumbers (about 12 oz. each)
1 (8 oz.) container nonfat plain yogurt
1 (8 oz.) container reduced fat sour cream
2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed
1 Tbsp. cider vinegar
1 1/4 tsp. salt
3/4 tsp. sugar
4 drops hot pepper sauce
fresh dill sprigs (for garnish)

Peel cucumbers, cut in half lengthwise and remove seeds.
Finely dice enough cucumbers to equal 1/4 cup; reserve for
garnish. Coarsely chop remaining cucumbers.

Combine the chopped cucumbers, yogurt, sour cream, dill weed or
fresh dill, cider vinegar, salt, sugar and hot sauce in a food
processor or blender. Whirl until pureed. Cover and refrigerate
until well chilled for at least an hour. Garnish with reserved
diced cucumber, dill sprigs and thinly sliced radishes if desired.
Yields 4 servings.

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