Yogurt-Cucumber Sauce

"From Food and Wine, June 2003. To be served with Recipe #243027."
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 1/2 cups
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ingredients

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directions

  • 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.
  • In a large bowl, using the back of a spoon, mash the garlic with the salt to a paste. (This can also be done on your cutting board with a knife).
  • Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with salt and pepper and serve.
  • This sauce can be refrigerated overnight.

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RECIPE SUBMITTED BY

<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
 
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