In article >,
"W. Baker" > wrote:

> Billy > wrote:
> : In article >,
> : "W. Baker" > wrote:
> : >
> : > There is a nice recipe for a dairy soup that Amge;la might ike.
> : >
> : > Yogurt-Cucumber Soup(for one or two)
> : >
> : > 1C Plain Yougrt
> : > 1 small cuke
> : > pinch salt
> : > garlic(optional)
> : > 1 tsp chopped fress dill or mint
> : > Squirt of freshlemon juice
> : >
> : > Put in blender and whap. Serve , if esired, with some fresh mint leaved
> : > on top.
> : >
> : > Easy and delicious, particularly in the summer.
> : >
> : > Wendy
>
> : Looks nearly identical to the Tzatziki sauce for falafels. We will often
> : just salt the cucumbers for a couple of hours, and then thoroughly rinse
> : the cucumber to get the salt out, and eat as is. It is very refreshing.
>
> It is smilar, but thinner. the original recipe, which I cut down for
> Angela, cal for a quart of plain yogurt and 2-4 cukes depending
> on their size and no saltig of the cukes to reduce liquid in them. It
> makes a mildly think soup, not a sauce. I imagine that if ou salted the
> cukes first, then rinsed and drained and used a thick Greek yorut you
> wouldcom closer t the tzatzoki sauce I first encountered in Greece, served
> with string beans. It ws favored with mints and, of ocurse, garlic adn
> lemon.(I got the recie from our wonderfu tour guide.)
>
> Wendy

To be fair, I did say, "nearly". None the less, a very refreshing sauce,
that so far I've only used on falafels. Letting the Tzatziki sauce sit a
day or so does make the flavor better, IMHO.

I've not been to Greece. Is the the Tzatziki sauce regional, or
universal in Greece?

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