This is my first original dish, which was influenced by a sweet potato dumpling appetizer I enjoyed at a nearby restaurant.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 98 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a few friends as I don’t tolerate things in the allium family (garlic, onion, etc). They said the flavor was good, just like eating a liquified cucumber, but they generally don’t enjoy pureed food. One modified hers by adding chunks of chopped cucumber.