Yogurt-Cucumber Sauce

5.0
(4,357)
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

  1. 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.

  2. 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.

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