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Categories:Viewed: 114 - Published at: 8 years ago
Ingredients
- 1 European cucumberpeeled, halved lengthwise and seeded
- 1 cup whole-milk yogurt
- 2 garlic cloves, finely grated
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fresh lemon juice
- Salt
- Dill sprigs
- Cucumber spears, for serving
Method
- Coarsely grate the peeled cucumber halves onto a clean kitchen towel.
- Pat the cucumber in the towel to remove the juices.
- Transfer the cucumber to a bowl.
- Stir in the yogurt and garlic, then add the oil and lemon juice.
- Season with salt.
- Refrigerate until chilled, at least 1 hour and up to 8 hours.
- Garnish with dill sprigs and serve with cucumber spears
