Yogurt-Cucumber Sauce

• 12 seedless cucumber, peeled and halved lengthwise
• 1 garlic clove, minced
• 12 teaspoon kosher salt
• 1 cup plain yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon mint, finely chopped
• fresh ground pepper

1. Using a melon baller or small spoon, scoop out the seedy center of the cucumber.
2. Coarsely shred the cucumber.
3. Squeeze the excess liquid from the shredded cucumber without mashing it.
4. In a large bowl, using the back of a spoon, mash the garlic with the salt to a paste.
5. (This can also be done on your cutting board with a knife).
6. Stir in the yogurt, olive oil and mint.
7. Add the shredded cucumber, season with salt and pepper and serve.
8. This sauce can be refrigerated overnight.

cucumber, garlic, kosher salt, plain yogurt, extra virgin olive oil, mint, fresh ground pepper

Taken from www.food.com/recipe/yogurt-cucumber-sauce-243031 (may not work)