1 hothouse cucumber
salt
16 ounces plain yogurt
3 tablespoons minced fresh basil
2 tablespoons chopped fresh mint
1 tablespoon minced green onion
1 small garlic clove, minced
salt
freshly ground pepper
Servings: 6
1. Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry.
2. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. Can be prepared 1 day ahead.
Servings: 6
salt
16 ounces plain yogurt
3 tablespoons minced fresh basil
2 tablespoons chopped fresh mint
1 tablespoon minced green onion
1 small garlic clove, minced
salt
freshly ground pepper
Servings: 6
1. Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry.
2. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. Can be prepared 1 day ahead.
Servings: 6
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