- 2 large cucumbers, about 2 cups
- 1 Tablespoon kosher salt
- 2 Tablespoons onion
- 3 large garlic cloves
- juice of 1-2 lemons, about 4 Tablespoons
- ½ cup fresh dill, tightly packed
- 16 or 17 ounces (500 grams) of Greek yogurt, plain
- salt and pepper to taste
- Shred cucumbers – peel if you’d like – slice in half lengthwise and scoop out seeds. (Our backyard chickens love to eat the peels and seeds but you can also compost those parts.)
- Place shredded cucumber in a strainer over a large bowl, sprinkle with salt, and stir.
- After about 2 hours, cucumbers will have released their liquid. (You can use this liquid in another recipe or with gazpacho soup.)
- Place peeled garlic and onion in a food processor and pulse.
- Scrape down sides and add fresh dill and pulse.
- Add remaining ingredients – cucumbers, lemon juice, and Greek yogurt. Process until smooth.
- Taste and adjust salt and pepper.
Begin this recipe in the morning and finish it just before dinner. The cucumbers can sit in the strainer in the refrigerator all day. At dinner time, it takes only a few minutes to finish it off. I shred my cucumbers in the food processor but I don’t clean it out because then I can use it later for mixing it all together. While the recipe calls for plain Greek yogurt, sour cream works well, too. If I’m doubling the recipe, I use 4 cucumbers, 32 ounces of plain Greek yogurt and a 16 ounce container of sour cream. Use what you have on hand. This recipe is very adaptable.