Cucumbers in yogurt

Yield: 6 servings

Measure Ingredient
1 \N Hothouse cucumber
\N \N Salt
16 ounces Plain yogurt
3 tablespoons Minced fresh basil
2 tablespoons Minced fresh mint
1 tablespoon Minced green onion
1 small Clove minced garlic
\N \N Salt
\N \N 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.)

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