Cucumbers with Chives, Yogurt & Basil

From Anne Lindsay’s “The Lighthearted Cook”. Originally featured in Foodstuffs Hot Off the Griddle, March 1997.

INGREDIENTS

• 1 English cucumber
• 1/4 tsp salt
• 1/4 cup light sour cream
• 1/4 cup plain low-fat yogurt
• 2 Tbsp chopped chives
• 2 tsp lemon juice
• 1 Tbsp chopped fresh basil (or 1/4 tsp dried)
• 1/4 tsp granulated sugar
• freshly ground pepper

METHOD

1. Peel cucumber only if skin is tough or waxy. 
2. In food processor or by hand, thinly slice cucumber.
3. Place in colander and sprinkle with salt.
4. Toss then let stand for 30 to 40 minutes.
5. Rinse under cold water, then pat dry.
6. In bowl, combine sour cream, yogurt, chives, lemon juice, basil and sugar.
7. Mix well.
8. Stir in cucumber.
9. Season with pepper to taste.

Serve in a shallow bowl. Makes 6 servings, 1/2 cup each.