Cucumber and Tzatziki Cups

Instructions

1. Step 1

   Coarsely grate one cucumber into a colander set over a mixing bowl. Mix with ⅛ tsp (1 gr) of the salt and leave to drain.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Cucumber, 1.0 gr Salt

   Cookware: Box Grater, colander, mixing bowl

2. Step 2

   Trim the remaining cucumbers and cut them crosswise into rounds about 2.5 cm thick. Scoop a shallow hollow from each round, leaving the bottom intact to form a cup.

   Ingredients used: 2.0 piece Cucumber

   Cookware: Chef Knife, cutting board, Melon baller

3. Step 3

   Wrap the drained grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture.

   Cookware: Clean kitchen towel

4. Step 4

   Combine the Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, remaining ⅜ tsp (2 gr) of salt, and black pepper in the mixing bowl.

   Ingredients used: 4.0 gr Dill, 10.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 240.0 gr Greek Yogurt, 0.5 gr Ground Black Pepper, 15.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: mixing bowl, small spoon

5. Step 5

   Arrange the cucumber cups on a serving platter and fill each hollow with tzatziki. Serve immediately or refrigerate until serving.

   Cookware: serving platter, small spoon