500g of strained yogurt
2 grated cloves of garlic (you can use one if you want a lighter taste)
1/4 of a cup extra virgin olive oil
1-2 tablespoons of red wine vinegar
a pinch of salt
- Pour in a blender the olive oil and grated garlic and blend until combined.
- Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
- Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
- In a bowl, add the cucumber, the blended garlic and olive oil, the yogurt, the vinegar, a pinch of salt and blend well, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.