This is a real easy recipe. Basically the only technique here is to remove excess liquid from the cucumbers so that the yogurt remains creamy and thick. To get the excess liquid out of the cucumber put the cuc’ bits in a colander and sprinkle with a little salt. Let the salt pull the water from the cucumber for a few minutes and then wring ‘em out between paper towels. It's best coooollllldddd. Serve with some carrots, cucumber, and radish. Or with pita bread. Or as a side for chicken.

INGREDIENTS:

• 1 Persian cucumber, chopped

• ½ teaspoon salt

• 1 tub full fat greek yogurt (I am basic, so i like Fage)

• 1 shallot, minced

• 1 clove of garlic, minced

• A few sprigs of mint, chopped

• Lots of fresh dill, chopped

• A few sprigs of parsley, chopped

• 1 lemon, juiced

• 1 tablespoon olive oil

• ½ teaspoon pepper

LET’S COOK:

1. Toss the chopped cucumber with a little salt and set in a colander for a few minutes. The salt will pull out any excess water from the cucumber. Wring out any remaining liquid with paper towels.

2. Place the cucumber in a large mixing bowl along with the remaining ingredients and stir to combine. Add more salt, pepper, or lemon to taste.

[SERVES 4]

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