“It’s so delicious and refreshing, perfect for humid summer evenings. It makes the best first course to an outdoor dinner. Pair with some summer salads, seafood or something fresh off the grill and a crisp white or rose.” − Claire Matern, founder of acheesemongersdaughter.com
2 cucumbers, peeled, seeded and chopped
2 cups/480ml plain yogurt (I used whole fat)
1 clove garlic, chopped
3 teaspoons sherry vinegar
dill to taste
salt and pepper to taste
chives or more dill to garnish (optional)
Add all ingredients to the bowl of your food processor, blitz until smooth, serve and garnish. It’s that easy!
If you’d enjoy it more chilled, you can prepare it and then pop it in the fridge for about an hour.
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