Ingredients
- 1 garlic clove (minced)
- 1 lemon
- 2,800 ml yogurt (thick)
- 240 ml water
- 30 ml fruity olive oil
- 9 gr dill (finely chopped fresh)
- 1 gr mint (finely chopped fresh)
Salt the grated cucumber lightly to season it. Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber. Add the garlic, lemon zest and juice (if using), dill, mint, and olive oil. Stir well, adding water, until it is the consistency of thick soup. Serve well chilled in small bowls, with a table full of 'mezethes'.
