Greeks have been enjoying the combination of yogurt, cucumber and garlic for as long as I can remember and there is good reason that we were joined by the millions of visit the country every year in liking this fantastic combination of textures and flavours.
Here, I have taken those same flavours and using a yogurt full of flavour but smooth in acidity and texture I have created the perfect refreshing glass of yumminess you could offer guests on arrival at your BBQ or as a little amuse bouche at your dinner party table.
Ingredients (makes 6 small coffee or 10 espresso cups)
For the tzatziki gazpacho
- 1 tub of Tims Dairy bio-live Greek style yogurt, natural
- 350g cucumber, washed but with the skin on
- 5 large mint leaves
- 2 garlic cloves, finely chopped
- 2 tbsp white wine vinegar
- A squeeze of lemon juice
For the mint oil
- 75g mint leaves
- 100ml sunflower oil
To serve
Any number of complimenting elements such as thin toasted sour dough or some crispbread of your choice, olives, fried garlic flakes, chopped chives, wild garlic flowers, chive flowers, etc.
Method
For the mint oil, blanche the mint leaves in boiling water for 30 seconds and using a slotted spoon drop in icy water. When cooled, drain the leaves and squeeze all the water out. Blitz in a small blender with the oil and a tiny pinch of salt. Leave to infuse for 5 minutes and use a cheesecloth or muslin to strain into a squeezy bottle.
To make the gazpacho, wash, chop and juice the cucumber. You should have approx. 300ml of juice. Place in a blender and add the contents of the tub of yogurt. Using a garlic mincer, add the garlic, mint leaves and vinegar and blitz. Season with sea salt and freshly ground black pepper. Adjust seasoning and add a squeeze of lemon juice for the freshness. Keep in a container in the fridge till serving.
You can slice a garlic clove very thinly and fry briefly in hot oil (around 1700 C). Drain on some kitchen paper and sprinkle with some fine salt.