Cut up the cucumber into very small pieces. Sprinkle them with a little salt and let them sit for a few minutes. This will draw out excess moisture. Rinse them (but don't soak them) to get off the salt. Crush the garlic and mix it with the yogurt. If you like your sauce thick, drain in through a cheese cloth and use only the thick stuff that remains. Finally, mix in the cucumber. I like to add a lot of pepper and, at the last minute, a little lemon juice.
From: firstname.lastname@example.org (Jeffrey Gerber) via Veggies Unite!
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