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
- lemon juice