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Preparation : 15 min Resting : 30 min
Cooking : - Equipment :
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for 1 bowl :
1 small cucumber
1 garlic clove degermed
1 tablespoon red
wine vinegar
2 ½ Greek-style yoghurt
2 tablespoons olive oil
1 sprig mint
salt and pepper
1Peel the cucumber and cut into 2 cm pieces. Place these in the bowl and pulse 5 times. Place the chopped cucumber in a sieve, sprinkle with salt and leave to stand over a bowl for 30 min.
2Squeeze the cucumber in a tea towel. Chop the garlic in the bowl, then add the yoghurt, mint, olive oil and vinegar.
3Press the pulse button 2/3 times, add the cucumber and pepper, and pulse 2/3 more times.
Chef’s tip

Serve chilled on toasted bread or with cold or smoked fish.


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