1European or English cucumbertrimmed, peeled and finely sliced
1teaspoonfine sea salt
2cupsGreek whole-milk yogurt
1large clovegarlicminced
1/3cupfresh dillfinely chopped
1/3cupfresh mintfinely chopped
Instructions
Using a food processor (a blender can work as well) or immersion blender, combine the cucumbers, salt, yogurt, garlic and 3 tablespoons of chopped mint and 3 tablespoons of chopped dill. Blend until smooth. Taste and check for seasoning. I usually need to add a bit more salt or more chopped dill and/or mint.
Place in a bowl with a cover that is secure. Refrigerator for at least one hour. You may refrigerator for 24 hours, so can make a day ahead if that works best with your schedule.
Serve using a pitcher at the table for a beautiful effect (see TSLL's IG Story Highlights - FR Trip '18 - Part 3). Garnish with a few chopped pieces of dill and mint. Serve and enjoy.