Recipes Yogurt-Cucumber Sauce 5.0 (4,357) Add your rating & review By Steven Raichlen Steven Raichlen Instagram Steven Raichlen is an award-winning culinary writer, lecturer, and TV host. Considered the foremost authority on modern barbecue, he has published 32 books, including international bestseller The Barbecue Bible, and hosted a handful of television shows. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 10 mins Yield: MAKES ABOUT 1 1/2 CUPS Ingredients 1/2 seedless cucumber, peeled and halved lengthwise 1 garlic clove, minced 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped mint Freshly ground pepper Directions Using a melon baller or small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it. In a small bowl, using the back of a spoon, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with pepper and serve. Make Ahead The sauce can be refrigerated overnight. Rate it Print