"I've also tried this cold Turkish soup as a dip with carrots, celery sticks, and pita triangles, so this recipe can certainly perform double duty." -Peggy McGee, Green Valley, AZ
1 garlic clove, crushed
2 cups plain low-fat yogurt
1 1/2 cups grated cucumber (about 1 large seedless)
1 tablespoon white vinegar
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons chopped fresh mint
2 teaspoons extravirgin olive oil
2 tablespoons water
Mint sprigs (optional)
How to Make It
Rub a large bowl with garlic; discard garlic. Combine yogurt and the next 5 ingredients (through oil) in bowl. Cover and chill 2 hours. Stir in 2 tablespoons water, and serve. Garnish with mint sprigs, if desired.
Easy and tasty. I serve this sauce with grilled lamb or pork in pita pockets along with diced tomato, sliced red onion - sometimes diced avocado. A quick and family friendly weeknight meal. A couple of notes - I just add in minced garlic and omit the extra water.