Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.
- 1 cup thick Greek yogurt
- ½ English cucumber, peeled and grated on a box grater
- 2 cloves garlic, chopped
- 1 tablespoon lemon juice
- ½ tablespoon ground coriander
- ½ tablespoon cilantro, chopped
- ½ tablespoon mint, chopped
- Salt & pepper to taste
- Mince the grated cucumber and season with salt. Squeeze out water from minced cucumber with a kitchen towel. Combine all ingredients and adjust seasonings.