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Ingredients
3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
1 cup (loose) mint leaves
5 cloves garlic, peeled
2 cups yogurt
3 tablespoons virgin olive oil
3 tablespoons cider vinegar
2 ½ teaspoons salt
12 drops Tabasco sauce
2 cups water
Nutritional analysis per serving (6 servings)
11 grams carbs; 11 milligrams cholesterol; 144 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 798 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and ½ cup cold water. Process until pureed (the mixture will be granular).
- Step 2
Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 ½ cups cold water. Chill.
- Step 3
Stir before serving.
Private Notes
Comments
I couldn't bring myself to add water so I used extra yogurt and a little cream. I put chopped cucumber on top and we both liked it a lot.
Delicious recipe! I used fresh dill instead of mint…Good advice on not adding all the water suggested. An 2 1/2 teaspoons of salt is WAY too much. I used 2 tsp and it’s still slightly salty…next time less salt!
Double mint
Mine was way too thin despite using greek yogurt, I definitely wouldn't add the water. Also, I used 5 cloves of garlic (recently harvested from my garden) and it was WAAAAAY too garlicky. Ended up having to add more of everything else and still didn't like the taste. I finally added a touch of pure maple syrup. That seemed to cut the bite and harshness and gave it a nicer, smoother taste.
Double mint
I don't do well with yogurt. Could I use sour cream instead? Have lots of cucumbers and mint and Very hot weather.