Ingredients
6
6 servings
- •16 ounces plain whole-milk yogurt
- •2 large cucumbers
- •1 ⅓ cups buttermilk
- •2 cloves garlic
- •¼ cup finely chopped fresh mint, or to taste
- •1 small bunch chopped fresh flat leaf parsley, or to taste
- •1 tablespoon extra virgin olive oil
- •salt and ground white pepper to taste
Instructions
- Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
- Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
- Refrigerate for at least 1 hour. Serve chilled.
Nutritional Facts
Per 6 servings
- Calories: 107
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 1g
- Protein: 5g
- Sugar: 8g
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