Tzatziki : a Last Fling with Summer

Cucumber doesn't often feature on Pebble Soup as he has a strong dislike of the stuff. he is not alone, many people do. In the words of a friend, cucumber is a funny thing. Having no medical training what so ever, I'll keep my conclusions for myself.

I, on the other end, like cucumber very much and it's always a joy when I get to eat some, in this case lovingly prepared by the very same friend. Tzatziki is part of a meze of Greek starters. Greek yoghurt is best but live yoghurt with a spoon of cream does the trick too.

You need to know that Tzatziki is at its best after a couple of hours in the fridge. Refrigeration time allows the liquid to be absorbed. Individual portions are, in my opinion, better than a large bowl

This is a recipe without method only mixed all the ingredients together
  • 150g Greek yoghurt
  • 1/2 cucumber peeled, deseeded (optional), cubed
  • 2 - 4 crushed garlic cloves
  • 1 tbsp olive oil
  • 1 tsp lemon juice (or white wine vinegar)
  • 1 tsp chopped or dried mint (or dill)
  • 1/2 tsp salt
  • Pepper to taste
  • Here is a tiny little secret, he and I met in Greece in the delightful town of Napflio while picking oranges so for that reason, I'd like this to be my inheritance recipe this month, a tat outside the rules...... 
  • Coffee and Vanilla hosted September's challenge, I'll soon be back with October's linky

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