- 1 English cucumber, peeled
- 2 cups plain yogurt, low-fat, drained
- 2 garlic cloves, peeled and crushed with a pinch of salt
- 3 teaspoons dried mint, crumbled and pressed through a fine sieve; or fresh mint, finely chopped
- 1 teaspoon olive oil
- Mint sprigs as needed
Finely dice cucumber. In a medium bowl, combine yogurt, garlic, and 3/4 teaspoon salt. Add cucumber and dried mint and blend well. Cover and refrigerate until well chilled, about 1 hour.
Garnish with a drizzle of olive oil and sprigs of fresh mint.
Yield: 4-6 servings
