Mix yogurt and curd cheese. Peel the cucumber and slice into thin slices, add. Chop garlic and onion and stir in. Leave in the refrigerator with the lid closed for at least 4 hours. Before serving, add the second yogurt and season with pepper, salt and herbs. Tastes exceptionally good with anything grilled.
Tip from Yvette: The natural yogurt should have 1, 5 or 0, 1 % fat. If you don’t like garlic so much, you can also just dice 3 cloves of garlic and add them.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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