Servings:
4 servings
Ingredients
- 2 cucumbers, peeled, seeded and finely chopped
- 2 teaspoon salt
- 2 cup fat free plain yogurt
- 1 tablespoon fresh dill
- 1 clove garlic, minced
- 2 tablespoon olive oil
Preparation
Baking Directions:
Sprinkle salt over cucumbers and set aside for about 15 minutes.
Rinse salt off the cucumbers and combine cucumbers (reserve a small amount for topping) with yogurt, dill, garlic, olive oil and stir.
Puree in food processor but leave chunky.
Add salt to taste and chill for at least 1 hour before serving.
Top each serving with a teaspoon of the reserved non-pureed cucumber and garnish with more dill, if desired.
