Yield: 6 servings
|16 ounces||Plain yogurt|
|3 tablespoons||Minced fresh basil|
|2 tablespoons||Minced fresh mint|
|1 tablespoon||Minced green onion|
|1 small||Clove minced garlic|
|Freshly ground pepper|
Cut cucumber into ⅛-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes.
Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper.
Refrigerate at least 1 hour. (Can be prepared 1 day ahead.)