Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Lowfat yogurt |
2 cups | Lowfat (1%) milk |
1 large | Cucumber, peeled, seeded and |
\N \N | Coarsely grated |
2 mediums | Cloves garlic, peeled and |
\N \N | Mashed in a mortar and |
\N \N | Pestle, or put through a |
\N \N | Garlic press |
2 tablespoons | Olive oil |
2 tablespoons | Plus 1 tsp. finely chopped |
\N \N | Fresh dill weed, divided |
1 tablespoon | Finely chopped fresh mint |
2 tablespoons | Fresh lemon juice |
¼ \N | To 1/2 teaspoon salt |
\N \N | Freshly ground black pepper |
\N \N | To taste |
4 \N | Drops hot pepper sauce |
6 \N | Paper-thin slices cucumber |
\N \N | With skin |
1. Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator.
Discard the water and place yogurt in a bowl. 2. Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold. 3. Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.