Summer means cucumbers. A lot of them! What better way to use some of them than to make tzatziki. Garlic and cucumber goes really well together. Delicious with meat or fish, with a burger, as dip, with enchiladas or burritos, or as is on a piece of toast. There’s a lot of options. This is my favorite so I doubled the recipe. The consistancy should be like dip.


  • 1 cucumber, grated (with peel)
  • 500 g greek youghurt
  • 2 cloves of garlic, crushed
  • ½ tsp olive oil
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper


  • 1 tsp fresh lemon juice
  • 1-2 tsp sugar
  • 1 tsp. heavy cream to soften the “bite” if nescessary

How to:

  • Drain the cucumber for ½-1 hour. Make the dressing while you wait.
  • Mix youghurt, crushed garlic, olive oil, paprika, salt and pepper.
  • Squeeze the cucumber really good to get as much juice out as possible. Too much juice makes runny dressing.
  • Mix the cucumber into the dressing a bit at a time and mix it well.


  • Add a bit of lemon juice if you want a sour taste, it doesn’t take much so be careful.
  • Is it too sour, add aprox. 1 tsp heavy cream and if that’s not enough add a bit of sugar. Just be careful, too much cream makes it runny.

Bon appetit..

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