Mediterranean Cucumber and Yogurt Salad

Serves 6

Bellamy

ingredients

3 cucumbers, finely chopped/grated
Salt
2 cups drained yogurt
2 to 3 garlic cloves, cut in half, and mashed to a paste in a mortar and pestle with 1/4 t salt
2 T chopped fresh mint
Freshly ground pepper
2 T extra virgin olive oil (optional)

directions

1
Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.
2
Beat together the yogurt, garlic, mint and olive oil, and salt and pepper to taste. Stir in the cucumbers. Adjust seasonings and serve.
3
To serve as a soup, place a couple of ice cubes in each of four to six bowls. If you wish, thin out the cucumber-yogurt mixture with a little water. Spoon into the bowls.

notes

Variations: Substitute dill for the mint Add 1/4 to 1/2 cup finely chopped walnuts, and stir in with the other ingredients. Substitute 1 T walnut oil for 1 T of the olive oil. Add 1 T fresh lemon juice or white wine vinegar

Source: Bellamy