Cucumber and Yogurt Cream

The cucumber and yogurt cream is a fresh and light dish, great for summer days. Here is a recipe with an Italian twist:

Ingredients

• 2 large cucumbers, preferably Dutch type
• 250 g of Greek yogurt or whole yogurt
• 2 tablespoons of extra-virgin olive oil
• 1 clove of garlic
• The juice of half a lemon
• Salt and black pepper to taste
• Chives or fresh dill (optional, to garnish)
• A pinch of dried mint (optional)

Preparation

1. Wash the cucumbers well and, if you prefer, partially peel them, leaving strips of skin for a visual contrast effect.
2. Cut the cucumbers into pieces and place them in a blender. Add the garlic clove, previously degermed, and the lemon juice.
3. Blend everything until you create a homogeneous mixture.
4. In a bowl, mix the yogurt with the extra-virgin olive oil. Add salt and fresh ground black pepper to taste.
5. Combine the cucumber mixture and yogurt and stir until it becomes creamy and smooth.
6. Let it rest in the refrigerator for at least one hour before serving to intensify the flavors.
7. When serving, garnish with chopped fresh chives or dill and a sprinkle of dried mint for an even fresher taste.

This cucumber and yogurt cream can be served as a cold appetizer or as a sauce to accompany grilled fish dishes or salads. The Italian version might include the addition of a touch of balsamic vinegar for a sweet-sour note or some fresh basil leaves for a Mediterranean scent.

Trivia

Cucumber cream with yogurt is a dish found in different cuisines around the world with local variations. In Turkey, it is known as Cacık and is often more liquid, while in Greece it is called Tzatziki and is enriched with garlic and dill and served as a side dish or sauce.