3-4 cloves garlic, finely minced
2 T. red wine vinegar
1/2 T dill weed (more to taste)
2 medium or one very large cucumber, peeled, seeded and rough chopped
2 c. plain yogurt
salt and fresh pepper to taste
combine all ingredients in a bowl, chill and serve. My family loves with on fresh made french baguettes when there is no falafel in site, or we just eat it like a salad out of small bowls. For a soup you can add 4 cups of yogurt and process some or all of the Tzatziki in the blender. You could also add a tablespoon or so of extra virgin olive oil.
1 comment:
I love that you think of tzaztki as a soup too. I love it and have wondered how it would be. I planted lots of dill and cucumber this year with that in mind during the summer months. I think for soup, buttermilk at the end would be good.
Heck, in the hot summer, anything cold would be good.
Frees us up for our sock knitting.
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