Recipe by Anna Gill
Makes 3 cups
2 seedless cucumbers, peeled and cut into ¼ inch pieces
1¾ cups yogurt (whole milk is best)
⅔ cup sour cream
¾ teaspoon sugar
3 tablespoons red wine vinegar
1 large garlic clove, mashed to a paste
3 tablespoons extra-virgin olive oil
Freshly ground white pepper
3 tablespoons minced fresh dill
Garnish optional: black olives, a sprig of mint or dill
1. In a colander set over a bowl, toss the cucumber with ½ teaspoon of salt. Set a plate directly on the cucumber and weigh it down with a heavy can. Let the cucumber drain for at least 4 hours at room temperature or overnight in the refrigerator.
2. Meanwhile, put the yogurt in a strainer lined with a coffee filter. Set the strainer over a large bowl and let the yogurt drain in the refrigerator until very thick, at least 4 hours or overnight.
3. In a medium bowl, combine the cucumbers, thickened yogurt and sour cream.
4. Put sugar and vinegar in a small jar, tighten the lid and shake well.
5. Add the sweetened vinegar to the cucumbers
6. Add the garlic and olive oil. Season with salt and white pepper and refrigerate until chilled, about 2 hours.
7. Stir in the dill
8. Garnish if you wish with an herb sprig and/or a couple of black olives.
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