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Tzatziki is originally a Greek recipe, somewhere between a cold soup and a dip or spread, based on cucumbers and yogurt.

You can make it with dairy yogurt or with cashew yogurt, especially one you have made yourself. Both versions turn out wonderfully.

Ingredients:

  • Dairy yogurt or cashew yogurt: use about 3 cups for a soup, or 1 to 1 1/2 cups for a dip or spread
  • 3 fresh cucumbers, preferably especially crisp ones
  • Dill
  • 1 garlic clove
  • Salt
  • Black pepper
  • Olive oil
  • Optional, if needed: lemon juice or vinegar

Instructions:

  1. Cut the cucumbers into very small cubes, or grate them on a box grater.
  2. If you grated the cucumbers, squeeze them so the cucumber liquid does not thin the yogurt too much.
  3. Chop the dill very finely, without the stems.
  4. Transfer the cucumbers and dill to a bowl.
  5. Crush the garlic clove into the bowl.
  6. Add the yogurt and season to taste. It is best to add the yogurt first, taste, and only then add salt.
  7. Drizzle with a little olive oil.
  8. Serve in small bowls, or as a spread alongside crackers, sourdough bread, or sourdough pita.
  9. If the yogurt is not sour enough for your taste, squeeze in a little lemon juice or add a little vinegar. If the flavor is very deep, especially with fully fermented cashew yogurt, which can taste a little like goat yogurt, thin it with a little water.