Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Lowfat yogurt |
| 2 cups | Lowfat (1%) milk |
| 1 large | Cucumber, peeled, seeded and |
| Coarsely grated | |
| 2 mediums | Cloves garlic, peeled and |
| Mashed in a mortar and | |
| Pestle, or put through a | |
| Garlic press | |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Plus 1 tsp. finely chopped |
| Fresh dill weed, divided | |
| 1 tablespoon | Finely chopped fresh mint |
| 2 tablespoons | Fresh lemon juice |
| ¼ | To 1/2 teaspoon salt |
| Freshly ground black pepper | |
| To taste | |
| 4 | Drops hot pepper sauce |
| 6 | Paper-thin slices cucumber |
| 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.