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| 3 Tasse | Lowfat yogurt |
| 2 Tasse | Lowfat (1%) milk |
| 1 gross | Cucumber, peeled, seeded and |
| | Coarsely grated |
| 2 mittel | Cloves garlic, peeled and |
| | Mashed in a mortar and |
| | Pestle, or put through a |
| | Garlic press |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | Plus 1 tsp. finely chopped |
| | Fresh dill weed, divided |
| 1 Esslöffel | mint freshly chopped |
| 2 Esslöffel | lemon juice fresh |
| 1/4 | To 1/2 teaspoon salt |
| | black pepper freshly ground |
| | To taste |
| 4 | Drops hot pepper sauce |
| 6 | Paper-thin slices cucumber |
| | With skin |
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1. Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl 2 hours at room temperature, or overnight in refrigerator. Discard the water and place yogurt in a bowl.
2. Whisk the milk into the drained yogurt until smooth. Stir in the cucumber, garlic, olive oil, 2 tablespoons dill, mint, lemon juice, salt, pepper and hot pepper sauce. Refrigerate 1 to 2 hours, until ice cold.
3. Garnish each serving with a little of the remaining teaspoon dill and a slice of cucumber.
Data per serving: Calories......153 Carbohydrates......14g Monounsaturated fat....4g Protein........9g Sodium...........212mg Polyunsaturated fat....1g Fat............7g Saturated fat.......2g Cholesterol..........10mg
From "From Tapas to Meze" by Joanne Weir
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