Ingrdient:
2 large cucumbers, peeled, halved and seeded
1 1/2 cups plain Greek yogurt
1/4 cup olive oil
1 lemon, zested and juiced
1 clove garlic, finely chopped
1 tbsp finely chopped fresh dill
1/4 cup loosely packed flat-leaf parsley
1/2 tsp salt
1/4 cup chopped purple onion
1/2 cup chopped tomatoes
Method:
In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt until smooth.
Pour into serving bowls. Top with tomatoes and purple onion. Serve immediately.
2 large cucumbers, peeled, halved and seeded
1 1/2 cups plain Greek yogurt
1/4 cup olive oil
1 lemon, zested and juiced
1 clove garlic, finely chopped
1 tbsp finely chopped fresh dill
1/4 cup loosely packed flat-leaf parsley
1/2 tsp salt
1/4 cup chopped purple onion
1/2 cup chopped tomatoes
Method:
In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt until smooth.
Pour into serving bowls. Top with tomatoes and purple onion. Serve immediately.
