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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. cannellini
- 8 oz. dried beans
- 2 cucumbers (English, long, 1 - 1¼ pound, peeled, centers scooped out, & roughly chopped)
- 1/4 tsp. minced garlic (about 2 small cloves)
- 1 lemon (zested and juiced)
- 1/2 cup fresh mint leaves (tightly packed, washed and roughly chopped)
- 1 cup greek yogurt ("regular", i.e. not, I used whole milk)
- 1/2 tsp. sea salt (or kosher, and freshly ground pepper, plus more after chilling if you so desire, go light on the salt if you are adding olive slivers)
- 2 ice cubes
- 2 Tbsp. olive oil (optional)
- 1/4 cup pistachio nuts (optional)
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