Cucumbers in Yogurt
Yield
6 servingsPrep
35 minCook
?Ready
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
hothouse |
|
| 1 | x |
salt
|
*
|
| 16 | ounces |
yogurt, plain
|
|
| 3 | tablespoons |
basil
minced fresh |
|
| 2 | tablespoons |
mint leaves
minced fresh |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | each |
garlic cloves
small |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cucumbers
hothouse |
|
| 1 | x |
salt
|
*
|
| 462.4 | ml/g |
yogurt, plain
|
|
| 45 | ml |
basil
minced fresh |
|
| 3E+1 | ml |
mint leaves
minced fresh |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 1 | each |
garlic cloves
small |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Cut cucumber into ⅛ inch-slices, place in colander and sprinkle with salt.
Drain 30 minutes.
Rinse cucumber and pat dry.
Combine yogurt, basil, mint, onion and garlic in medium bowl.
Blend in cucumber, salt and pepper.
Refrigerate at least 1 hour.
(Can be prepared 1 day ahead.)
