2 cups (16 ounces) plain low-fat yogurt
1⁄ 2 English (seedless) cucumber, not peeled, seeded
and finely chopped, plus a couple of very skinny slices
1/ 2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped contemporary mint or dill
1 plus extra sprigs
1 tablespoon extra-virgin olive oil
1⁄ 2 teaspoon purple wine vinegar
1⁄4 teaspoon floor black pepper
1. Spoon yogurt into sieve lined with cheesecloth or
espresso filter set over bowl; cowl and refrigerate in a single day.
Switch drained yogurt to medium bowl and discard liquid.
2. In the meantime, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain not less than 1 hour at room temperature, or cowl and refrigerate as much as 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to take away as a lot liquid as potential. Pat dry with paper towels, then add to bowl with yogurt.
3. With flat facet of chef ’s knife, mash garlic to a paste with remaining 1⁄ 2 teaspoon salt. Add garlic,
chopped mint, oil, vinegar, and pepper to yogurt and stir to mix. Cowl and refrigerate not less than 2 or as much as 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs. Makes about 1 1/ 4 cups.