Cucumber yogurt sauce

Name: Cucumber yogurt sauce
Ingredients: 400 g Greek yogurt; 50 ml olive oil; 1/2 lemon; 1 teaspoon salt; 2 medium cucumbers (600 g); 1 red bell pepper (150 g); 1 yellow bell pepper (150 g); 5 garlic cloves; 15 g fresh parsley; 1/4 teaspoon chili flakes

Fish - Cucumber yogurt sauce by Venera G. - Recipia

Cucumber yogurt sauce is served cold with fried fish or grilled meat. The cucumber and peppers stay crunchy in creamy Greek yogurt, with lemon and garlic. I served it with fried fish and prefer it to mayonnaise; I choose thick yogurt so the sauce clings well to the pieces. Prep: 20 minutes. Cook: 0 minutes. Rest: 30 minutes. Total time: 50 minutes. Servings: 4. Approximately 260 kcal and 12 g protein per serving.

Ingredients

400 g Greek yogurt
50 ml olive oil
1/2 lemon
1 teaspoon salt
2 medium cucumbers (600 g)
1 red bell pepper (150 g)
1 yellow bell pepper (150 g)
5 garlic cloves
15 g fresh parsley
1/4 teaspoon chili flakes

Preparation

1. Clean and wash the vegetables. Peel the garlic. 2. Mix the yogurt with the olive oil, lemon juice and zest, and salt. 3. Dice the cucumbers and peppers, then chop the garlic and parsley. Set aside 2 tablespoons of pepper and 5 g of parsley for garnish. 4. Fold the cucumber, remaining peppers, garlic and 10 g of parsley into the yogurt. Sprinkle the reserved pepper, remaining parsley and chili flakes on top. 5. Cover and refrigerate the sauce for 30 minutes. Serve cold.

Notes

Covered, it keeps in the refrigerator for up to 3 days, but the cucumber releases more liquid over time. For the right consistency, use thick Greek yogurt, not one that runs easily off a spoon. If your cucumbers have a large core and lots of seeds, remove the watery center before dicing them. When zesting the lemon, grate only the yellow part: the white layer underneath can make the sauce bitter. Raw garlic gets stronger in flavor as the sauce sits, and small cloves tend to be milder than large ones. For a dairy-free version, use 400 g plain, unsweetened plant-based yogurt that is as thick as possible. Regular yogurt contains dairy, an allergen to keep in mind. With boiled eggs and toast, you can serve it as a cold appetizer.