Tzatziki, cold cucumber and yogurt sauceTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Waiting time: 1 hour
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:67.1 kcal
Proteins:2.8 g
Fats:4.5 g
Carbohydrate:4.1 g
Fibers:0.2 g
Sugar:3.8 g
Cholesterol:9.7 mg
Sodium:34.9 mg
Calcium:94.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1/2
cucumber, peeled, seeded and finely chopped
500
ml
yogurt
15
ml
olive oil
1
clove of garlic, minced
METHOD
- Sprinkle the chopped cucumber with a generous pinch of sea salt and let it drain for a few minutes (a food processor is not recommended for chopping a large amount of cucumber since it will then have to be drained in a strainer);
- combine all the ingredients;
- refrigerate until serving time.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
CHEF'S NOTES
This simple recipe is often served in Greece as an hors-d'oeuvre with rustic bread, or as a sauce for eggplant, fried zucchini or grilled fish.
Depending on the region, tzatziki is given a more acidic tang by adding half a teaspoon or so of vinegar or lemon juice; personally, I prefer it to make it more mellow with a tablespoon of mayonnaise - it's a matter of taste.
Generally no pepper is added though some people add a pinch of dill.
Serve it as a dip with crudités.
