- 1 small cucumber
- 4 cloves garlic, pureed
- 8 oz plain yogurt
- 1 Tbs. fresh dill (or 2 tsp, dried dill)
- 1 Tbs. tarragon vinegar
- 1/8 tsp. salt
- 1/4 tsp. white pepper
- 1/4 cup extra-virgin olive oil
Peel the cucumber and cut in half from end to end. With a spoon, scrape out all the seeds from the center and discard. Shred the remaining cucumber by hand on a grater.
Combine all the ingredients in a bowl, and whisk until the mixture noticeably thickens. Cover and refrigerate for a few hours or a day.