easy & quick white tzatziki & green tzatzikieasy & quick white tzatziki & green tzatzikieasy & quick white tzatziki & green tzatzikieasy & quick white tzatziki & green tzatziki

This is the easier & quicker way to make an almost traditional tzatziki recipe, relatively white like the common version, made with cucumber and yogurt. A simple recipe that (almost) everyone knows and, a modified version of the tzatziki recipe with avocado and green pepper based version with a few changes. The question was how to create something similar with a common base but different enough (with a few subtractions and additions here and there) to evoke the original tzatziki recipe but also surprise/satisfy you with the new twists on flavours. You can be the judges… ;)

easy & quick white tzatziki & green tzatziki

15.04.2015

2 cups each (475 grams each)

ingredients

white tzatziki

  • 400 grams greek yogurt (strained to obtain 300 grams)
  • 1 grated cucumber (200 grams before straining, 150 grams after)
  • 1-2 tbsp sour cream (25-50 grams)
  • 2 tsp lemon juice
  • 1 tbsp olive oil
  • 2 cloves crushed garlic
  • 3 tbsp fresh chopped dill
  • salt & pepper (to taste)

green tzatziki

  • 300 grams greek yogurt (strained to obtain 225 grams)
  • 1 mashed avocado (175-200 grams)
  • 1 grated green pepper (75-100 grams)
  • 2 tsp lime juice
  • 1 tbsp olive oil
  • 2 cloves crushed garlic
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • salt & pepper (to taste)

instructions

white tzatziki

  • strain your yogurt (in a cheesecloth or thin kitchen towel) until thicker and less liquid
  • grate cucumber (with the skin), add salt then strain to get rid of excess water
  • combine the lemon juice, olive oil and chopped dill in a bowl
  • add grated cucumber then strained yogurt and taste, add salt and a pinch of pepper
  • add sour cream (if not thick enough)
  • place in refrigerator for 1-2 hours for flavours to blend and serve cold

green tzatziki

  • strain your yogurt (in a cheesecloth or thin kitchen towel) until thicker and less liquid
  • grate green pepper (only the flesh under the thin skin)
  • peel and mash avocado
  • combine the lime juice, olive oil and chopped herbs in a bowl
  • add avocado, grated green pepper then strained yogurt, add salt and a pinch of pepper
  • place in fridge for 1-2 hours for flavours to blend and serve cold

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