Recipe information
Yield
makes about 2 cups
Ingredients
1 English (hothouse) cucumber
1 tablespoon kosher salt
1/4 cup Greek-style yogurt
2 tablespoons heavy cream
2 garlic cloves, minced
1 teaspoon chopped fresh mint
Juice of 1 lemon
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Cut the cucumber in half lengthwise. Scoop out the seeds with a teaspoon. Slice the cucumber very thinly with a mandoline or a sharp knife. Put the cucumber in a medium stainless steel or glass bowl; add the salt and mix thoroughly to combine. Set aside for 10 to 15 minutes. Transfer the cucumbers to a colander and rinse thoroughly. Squeeze dry with your hands and then pat dry with paper towels.
Step 2
Put the cucumbers back into the bowl and add the yogurt, cream, garlic, mint, and lemon juice. Toss to combine; season with the pepper. Refrigerate until ready to use or for up to 2 days.
