Recipe by James Beard and Carl Jerome; adapted by Barbara Wilder
Ingredients:
- 3-4 large cucumbers, peeled and seeded (unless they are English variety)
- 1 medium sweet onion, coarsely chopped
- 32 oz plain regular or Greek yogurt
- 2 Tbsp white wine or rice vinegar
- 2 Tbsp extra virgin olive oil
- 40-50 fresh mint leaves
- 2-3 medium garlic cloves, chopped in 2-3 pieces each
- 2 Tsp salt
- ½ Tsp freshly ground black pepper
- ¼ cup fresh dill weed
Directions:
- Using a food processor (or hand grater) shred the cucumbers and transfer to a large bowl.
- Switch from the shredding blade to the chopping blade, add the remaining ingredients and process until finely minced. Add to the large bowl with the cucumbers.
- Add the yogurt to the bowl and combine. Chill for several hours or overnight for the flavors to meld.
- Adjust the seasonings with salt, pepper, and vinegar.
- To serve, garnish with chopped mint and or dill. Makes 8-10 servings.
Cook’s Note: You can easily cut this recipe in half to serve a smaller group or just to have fewer leftovers for yourself.
Check out these cool recipes for cucumbers from our archives!
