Fresh and light, this is a sauce made from cucumber, garlic and yoghurt.


  • 240_F_79372833_XC4hnS9JJOQH9srNJiOb9dKqXO6ASYOq
    1 cucumber
  • 240_F_251903604_ctNIyOuxBLgDXP020h5FAcnMCqvtsFzL
    250 g Greek yoghurt
  • 240_F_69844423_sm7qQSIaHWTWbat6cM8XysKhdhgCUsvD
    1 tsp lemon juice
  • 240_F_216228631_5dyDk4KXEuHWNPQ7ZrDcArpzg1OtOyrK
    2 cloves of garlic (or just 1, depending on taste)
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    2 tbsp extra virgin olive oil
  • 240_F_250993580_kM6Zmjg7d2YQblyWZzjRZEn3vDzluhLV
    1 bunch of mint or dill
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    salt to taste


  • 1.

    Clean and finely chop the garlic. Wash the cucumber well, peel and finely chop it, salt it and put it in a colander to drain.
  • 2.

    In a bowl, mix the yoghurt, squeezed cucumber, chopped mint and garlic, lemon juice, plenty of organic olive oil and salt to taste.
  • 3.

    Let the sauce rest in the refrigerator and serve chilled; it will be perfect as an accompaniment for meat, fish and vegetables or simply with bread croutons.
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