tzatziki cetriolo e yogurt


  • 1 cucumber
  • 1 tablespoon of chopped fresh mint
  • Salt and black pepper
  • 4 garlic cloves
  • A pinch of cayenne pepper
  • 1 tablespoon of Acropolis Extra Virgin Olive Oil (dressing)
  • 陆 a lemon
  • 1 tablespoon of chopped fresh dill
  • 1 stem of fresh dill (garnish)
  • 1 pinch of cayenne pepper (garnish)
  • 1/2 teaspoon of salt
  • 2 cups of Greek yogurt


  • Put grated cucumber with a pinch of salt in a bowl and leave for 12 to 14 minutes to bring out the juice.
  • Put the yogurt into a different bowl. Place the cucumber and its juice onto a paper towel and squeeze the liquid out of the cucumber. Mix the cucumber into yogurt. Add the crushed garlic, cayenne pepper and lemon juice.
  • Mix the dill and mint into the cucumber and yogurt mixture.
  • Season with salt and black pepper.
  • Cover the bowl with cling film and put in the fridge for at least 5 hours.
  • Once ready put into a serving bowl and garnish with the dill, cayenne pepper and some Acropolis Ultra-Premium Extra Virgin Olive Oil.