Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Level:
None

Ingredients

Directions

Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.) Mix tomato into yogurt. Season, to taste, with salt and pepper and serve.;

IDEAS YOU'LL LOVE

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Spaghetti and Meatballs with Tomato Sauce

Recipe courtesy of Bobby Flay

Tomato Feta Salad

Recipe courtesy of Ina Garten

Cucumber Lemonade Gin Punch

Recipe courtesy of Alton Brown

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Tomato Soup with Pancetta

Recipe courtesy of Giada De Laurentiis

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking