When I was a kid, our family spent several summer holidays in Greece, indulging in the beautiful scent of herbs and trees, blue seas with amazing beaches, the white stone buildings with blue doors everywhere, and of course, food! Tzatziki is one of my favourite Greek dishes, refreshing, full of flavour and easy to make.
Ingredients for raw vegan Tzatziki:
1 C raw yogurt OR 1 zucchini, peeled + diced
2 cloves of garlic, peeled
1 TBSP cold pressed olive oil
If using zucchini: 1 lemon, juiced
optional: 1 tsp fresh dill
Preparation of raw vegan Tzatziki:
Roughly grate the cucumber into a bowl.
Stir in 1 tsp of sea salt and let it rest for 10 minutes.
Squeeze out the excess water.
If using zucchini, peel and blend them in a high speed blender with everything else while the grated cucumber is resting in salt.
Stir in remaining ingredients.
Season with salt and pepper.
Store refrigerated for up to 3 days.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!