Simple recipe for tzatziki Ingredients: 1 ½ cup of Greek yoghurt (strained); 2 medium-sized cucumbers; 4-6 cloves of garlic, crushed; olive oil; a little vinegar; salt Skin the cucumbers and cut into thin strips with a vegetables grater; and then cut into small pieces. Drain and squeeze well and then salt. Add the crushed garlic, the vinegar, the yogurt and mix, finally adding the oil (a little oil at a time) and mixing. If you wish, you can garnish with olives. For a more garlicky taste, add more garlic. wikipedia.org An excellent accompaniment to souvlaki or gyros. Tastes best if allowed to sit refrigerated for several hours. You can find Greek style yogurt for this recipe in Greek or Middle Eastern delicatessins, or just feel free to use plain yogurt. 2 English cucumber 6 cloves garlic, peeled salt 4 cups plain yogurt (preferably Greek Style) 2 tablespoons red wine vinegar fresh ground black pepper 1 teaspoon dried mint (or may use dill weed) 4 tablespoons olive oil 1 cheesecloth Grate cucumbers and allow to drain in a sieve, weighted by a heavy plate, for 15 minutes. Wrap grated cucumbers in cheesecloth to squeeze all remaining liquid out. Set grated cucumbers in a mixing bowl. Place garlic cloves in a mortar and sprinkle with a little salt. Grind into a paste and add mixture to cucumbers. Whisk together yogurt, vinegar, pepper, mint, and oil. Add yogurt mixture to cucumbers and garlic and mix all together thoroughly. Refrigerate until needed.

2 cups of thick Greek yogurt 4 to 10 cloves of garlic, finely chopped 1/2 cup of diced or grated cucumber (Kirby or "English") 1 tablespoon of olive oil 2 teaspoons of lemon juice Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Cucumber and Tomato Tzatziki 3 cups Greek style plain yogurt 1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded 3 tablespoons finely chopped fresh dill 1 large garlic clove, minced 1 large tomato, quartered, seeded, thinly sliced on Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.) Mix tomato into yogurt. Season to taste with salt and pepper and serve.