Marinated cucumber yoghurt

Marinated cucumber yoghurt

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About this recipe: This is a cool, refreshing starter that is perfect on a hot summer's day. Prepare it a day ahead of time and finish it off just before your guests arrive.

Zoë Harpham

Serves: 4 

  • 1 telegraph cucumber
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon dried dill
  • 1 garlic clove, crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ¾ cup Greek-style yoghurt
  • To serve
  • crusty bread

Prep:2hr25min  ›  Ready in:2hr25min 

  1. If you have a canelle knife, use it to remove strips of peel along the entire length of the cucumber to give a striped effect. If you don't have a canelle knife use a vegetable peeler to do the same thing. Slice the cucumber into very thin rounds with a sharp knife.
  2. Put the cucumber rounds into a plastic container, add the salt, sugar, dill, garlic, lemon juice and olive oil and mix together gently. Cover the container and marinate in the refrigerator for 2 hours, stirring occasionally.
  3. Just before serving, drain the cucumber and mix it with the yoghurt. Serve in individual dishes with crusty bread.

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