REC Cucumber Yogurt By Judy Shortsleeve This recipe is from Executive Chef Anthony Cole of Chatham Bars Inns in Chatham, MA. He serves the cucumber yogurt with grilled asparagus and tabbouleh salad. Cucumber Yogurt 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings 6servings Servings 6servings Cucumber Yogurt 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings 6servings Servings 6servings Ingredients 1cup thick Greek yogurt 1/2 English cucumberpeeled and grated on a box grater 2 cloves of garlicchopped 1tablespoon lemon juice 1/2tablespoon ground coriander 1/2tablespoon cilantrochopped 1/2tablespoon mintchopped salt & pepper to taste Servings: servings Instructions Mince the grated cucumber and season with salt. Squeeze out water from minced cucumber with a kitchen towel. Combine all ingredients and adjust seasonings. Share this Recipe Related Posts: Author Judy Shortsleeve Comments are closed.