Di:
Sbucciare il cetriolo e grattugiarlo finemente. Mettere la polpa di cetriolo in un canovaccio pulito, richiuderlo e strizzare la polpa in modo da farle perdere più acqua di vegetazione possibile.
Tritare finemente uno spicchio d’aglio fino a renderlo quasi una purea.
In una ciotola unire lo yogurt, il cetriolo, l'aneto pulito e tritato, l'aglio, l'aceto e un pizzico di sale.
Mischiare bene e servire guarnendo con dell’aneto e un filo di olio extravergine di oliva.
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