Ingredients
- 1 cucumber
- 250 g Greek yoghurt
- 1 tsp lemon juice
- 2 cloves of garlic (or just 1, depending on taste)
- 2 tbsp extra virgin olive oil
- 1 bunch of mint or dill
- salt to taste
Preparation
- 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.
- In a bowl, mix the yoghurt, squeezed cucumber, chopped mint and garlic, lemon juice, plenty of organic olive oil and salt to taste.
- 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.
