Tzatziki Vinaigrette

• ½ cup of cucumber (peeled and chopped)
• 1 cup of plain greek yogurt
• The zest and juice of 1 lemon
• ¼ cup of extra virgin olive oil
• 2 tablespoons of garlic confit (or 1 clove of fresh garlic (minced))
• 4 tablespoons of chopped mint
• 4 tablespoons of chopped dill
• ¼  teaspoon of tabasco
• ¼  teaspoon of worcestershire sauce
• 1 ½ teaspoon of salt

‍

Notes: Makes about 2.5 cups

1. Start by peeling and roughly chopping your ½ cup of cucumber. Transfer the cut cucumber to a strainer and sprinkle with about ½  teaspoon of salt and mix. Let the cucumber sit in the strainer for about 5 minutes to remove some of the moisture trapped inside the cucumber.
2. While the cucumber is draining, chop your mint, your dill, and, if using fresh garlic, the one clove of fresh garlic and set them aside.
3. Set up your blender or food processor and add the greek yogurt, the lemon zest +  juice, the garlic confit, the cucumber from the strainer (toss the liquid that strained off), the worcestershire, the tabasco, the remaining teaspoon of salt, and the olive oil. Puree the mixture just long enough to make the sauce smooth (about 15-30 seconds).
4. Once smooth, pour the yogurt mixture into a bowl and whisk in the chopped mint, dill and the fresh garlic (if using the fresh garlic).
5. Taste the vinaigrette and adjust the season accordingly.