1½ pounds cucumbers (We prefer Persian or hothouse so the skin is thin and there are no seeds)
1 bunch mint leaves (about ⅔ cup)
3 cups nonfat Greek-style yogurt
1 teaspoon salt (optional)
2 tablespoons lemon juice (optional)
½ teaspoon sugar (optional)
Instructions
Wash the cucumbers and trim off the ends, but do not peel them. Cut into ½ inch dice. Combine the cucumbers, mint, and yogurt in a bowl and either just stir, or blend lightly in a blender. You can add a dash of kosher salt, lemon juice or sugar to taste , but we like it pure and simple!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/07/22/anja-comes-to-town/