Everyday Kitchen

Everyday · Lunch

Cucumber Yogurt Bowl

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Fold cucumber and dill into plain yogurt. Finish each serving with olive oil.

Prep
10 min
Cook
0 min
Total
10 min
Servings
2
Difficulty
Easy
Cuisine
Everyday
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Photograph of cucumber yogurt dip with mint and a black olive, served beside bread
Representative cucumber-yogurt dip photograph with mint, an olive and bread. Our draft uses dill and does not include the pictured garnishes or bread. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Mixing bowl; clean towel; knife; board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Pat 200 g cucumber, finely diced dry with the clean towel.
  2. Put 300 g plain thick yogurt in the bowl.
  3. Mix 1 tbsp lemon juice and ¼ tsp salt into the yogurt.

Combine and serve · About 1 min

  1. Fold the cucumber and 2 tbsp chopped dill into the yogurt.
  2. Divide the mixture between serving bowls.
  3. Pour 1 tbsp olive oil over the portions.
  4. Serve cold.

Tips

  • If the cucumber has a watery centre, scoop out the seeds before dicing.

Substitutions

  • Use mint instead of dill.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix the yogurt dressing ahead; add cucumber close to serving.

FAQ

Which yogurt works best?

Plain thick yogurt keeps the bowl from becoming too watery.

Can I use coconut yogurt?

Use an unsweetened plain version; flavour and thickness vary.

How should I store cucumber yogurt bowl?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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