Ingredients
¾ cucumber, partially peeled (striped) & sliced
1 tsp salt, divided
4-5 garlic cloves, peeled, finely grated or minced
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp EV olive oil
2 cups Greek yogurt
¼ tsp ground white pepper
warm pita bread for serving
Directions
Getting rid of excess juice is important so that the tzatziki sauce isn't watery the next day.
Prep the cucumber. In a food processor, grate the cucumbers. Toss with ½ tsp salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining salt, SIDS LOW SUGAR RASPBERRY VINEGAR and extra virgin olive oil. Mix to combine.
Combine and chill. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favourite vegetables.
