This recipe was developed for Pans Bagnats a la Grecque, but it also makes a great dip. It's a takeoff on tzatziki, a Greek cucumber yogurt sauce.
Servings: 2 cups
- 1 medium seedless cucumber, cut into thirds (not peeled)
- 1 medium zucchini, cut into thirds
- 1 scallion, white and tender green parts, roughly chopped
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1 clove garlic
- 2 containers (6 ounces) plain nonfat yogurt
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 avocado, flesh hopped
- Chicken for Pans Bagnats
- Greek Goddess Dressing
- Lamb for Pans Bagnats
- Mediterranean Coleslaw
- Pans Bagnats a la Grecque
- Tuna for Pans Bagnats
Grate the outsides of the cucumber pieces, stopping before you get to the seeds if there are any. Over a sink, squeeze the grated cucumber tightly in your hands to remove as much water as possible. Place the grated cucumber (there should be about 1/2 cup) in a medium resealable container. Repeat with the zucchini. In a mini food processor or blender, pulse the scallion, parsley, garlic, 6 ounces of the yogurt, salt and pepper to taste until liquefied as much as possible. Add the avocado and puree until smooth. Add the puree to the cucumber and zucchini and stir in the remaining 6 ounces of yogurt. Cover and refrigerate until ready to use.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Leigh Lambert.
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