CSA Produce: CucumberHealthy, Vegetarian, Quick
Serves 5-6
Ingredients:
1 8 oz container of Greek Yogurt, (You can use regular too)
1 med cucumber
2 tbsp olive oil
Juice from 1/2 to 1 lemon, (As you like it)
1 tsp dill, chopped fine
2 cloves of garlic, minced
salt to taste
If you don’t have Greek Yoghurt, plain will do, but find Greek if you can; it is richer, tangier and thicker, all of which are good things when it comes to Tzatziki.
Line a colander or strainer with paper towel and drain the yogurt for 15 to 30 minutes; this is critical in avoiding a runny final product.
Peel, seed and grate cucumber. We used Armenian from our garden, which have wonderful taste and nice, firm flesh. Any decent cuke will do, but make sure it is nice and firm!
Combine everything and mix well by hand, as blending or processing will make your yogurt break down.
Place in a non-reactive bowl, cover, and refrigerate for 1 to 2 hours.