John Myers
Contents
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Ingredients
- 1 Cucumber
- 1 Garlic cloves
- 200 g Natural yoghurt
- 1- 2 tbsp of water
- 1 tbsp Extra virgin olive oil
- 1 tsp White wine vinegar
- 1 tsp Chopped mint
- 1 tbsp Chopped dill
- Sea salt
- Black pepper from the mill
- 1 Chilli red, dried, small
Instructions
- Wash and peel the cucumber, halve, core, quarter and cut into bite-sized pieces. Now put the cubes in a sieve and sprinkle with sea salt so that the cucumber draws water and this can drain off. DO NOT use coarse salt, it will take a lot longer. rinse briefly if necessary. Make a bit test.
- In the meantime, stir the yogurt with enough water and the vinegar so that it is neither too firm nor too runny (now depends a little on the yogurt used).
- Remove the garlic cloves, cut into slices and grate with a little salt in a mortar and add to the yoghurt, mix.
- Mix in the dill, mix in the cucumber pieces, sprinkle with the chopped mint, leave to cool for approx. 15 minutes and serve.
- Can also be made in large quantities. We find it delicious, especially very refreshing in summer.
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Nutrition
Serving: 100gCalories: 126kcalCarbohydrates: 4.3gProtein: 3.1gFat: 10.5g
