Here's a wonderful recipe from Jennifer at Sewn Natural Studios (I really am in love with their dresses. And they have some of the most charming soft toys- have you checked them out yet?). This is the perfect thing for all those cucumbers popping up in the garden about now, or even the zucchini, as she mentions. One can always use another yummy option for zucchini!
This tzatziki has been a delightful treat this summer.
I've especially enjoyed it with grilled chicken, and spicy Ethiopian
meat sandwiches we pick up at our local organic market on Saturdays. You
can also serve it with raw veggies, slices of pita or with broiled
fish.
To make it, slice up a few large cucumbers
(peeled and seeded if you'd like, though I don't bother). Squeeze as
much water out of the cucumber as possible, using a colander, sieve or
(as my grandmother showed me a few years back), your bare hands.
Meanwhile, place at least 2 cups of yogurt
(the thicker the better) over a clean dish towel or cheesecloth to
drain. If your yogurt is more watery or you prefer very thick tzaziki,
you can leave your yogurt to drain overnight in the fridge.
In a large bowl (the bigger, the better),
fold your cucumbers into the yogurt, adding a dash of red wine vinegar
(or lemon juice). I also add salt, pepper, a few cloves of garlic, at
least 1 Tbsp of fresh dill (or about 1/2 tsp dry dill), mint and
oregano. Some people prefer to use fennel instead of dill but I don't
have any fennel fans in this house.
For a splendid treat, you can substitute zucchini for cucumber!
