Have many cucumbers and need to bring something to share to a meeting.  So tzatziki it is.

Followed Deborah Madison’s recipe in Vegetarian Cooking for Everyone with some adjustments.  I used basil instead of dill/mint and used some fresh lemon juice instead of vinegar.  Straining the yogurt and salting and squeezing the cucumbers make for a nice rich smooth tzatziki.

  • 2 cucumbers peeled, seeded and diced
  • 2 cups of yogurt
  • garlic
  • salt
  • pepper
  • lemon juice
  • basil
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