This is an adaptation of my mom’s recipe, which she shared with me long ago, before Greek yogurt was a thing. It’s a perfect dish for the dog days of summer.
Many recipes recommend salting the cucumbers to remove excess liquid. I don’t find this step necessary here, but if you’re a cucumber-prep purist, go ahead and place the chopped cucumbers in a colander, toss with a half teaspoon of salt, let sit/drain for 30 minutes in the sink, then rinse well with cold water before proceeding.
Makes about 4 cups
1 pound cucumbers, peeled and roughly chopped
1 cup lowfat buttermilk
1 cup nonfat Greek yogurt
3 scallions, white and pale green part, roughly chopped
1 cup fresh dill
1 tablespoon fresh lemon juice
½ teaspoon ground coriander
½-1 teaspoon salt (to taste)
A few dashes pepper sauce (such as Tabasco)
Blend, taste, correct seasoning if necessary and serve.
Liza Schoenfein is food editor of the Forward. Contact her at firstname.lastname@example.org and follow her at @lifedeathdinner