A colorful, light, and fresh snack made of raw vegetables cut into sticks and served with a creamy dip based on soy yogurt. Inspired by French 'crudités', perfect for a quick gathering, a snack for work, or as a healthy option for kids. The dish delights with the contrast of crunchy vegetables and a velvety, slightly tangy dip; visually striking thanks to the multicolored peppers and cherry tomatoes. Serve chilled, and it can be paired with other dips (hummus, guacamole) or bread.
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Wash your hands and prepare your workspace: a large cutting board, a sharp chef's knife (or a utility knife), a vegetable peeler, a large bowl for vegetables, a small bowl for dip, and a spoon or whisk. Also, prepare a plate or shallow serving dish and a bowl for scraps.
Wash all the vegetables under running cold water. Scrape the carrot thoroughly or peel it with a peeler, trim the ends. Wash the cucumber, and if it is waxed, peel the skin thinly. Cut the pepper across at the stem, remove the seed pod and white membranes. Rinse the cherry tomatoes and drain. Trim the ends of the radishes and remove the roots.
Cut the carrot into even sticks: halve it lengthwise, then halve each half lengthwise again, and finally, depending on the thickness, cut into sticks measuring about 8-10 cm in length and 1 cm in thickness. The sticks should be of similar length to look uniform on the plate.
Cut the cucumber into sticks: slice the cucumber lengthwise into four parts (if it is thick, first cut it in half), remove any seeds with a spoon if they are very watery, and then cut into sticks about the length of a carrot (8-10 cm).
Prepare the bell pepper: after removing the seeds, lay the pepper flat and cut it into strips about 1-1.5 cm wide and 8-10 cm long. Arrange the strips with the cut skins facing inward on the plate for an aesthetic presentation.
Cut the cherry tomatoes in half; slice the radishes in half or quarters depending on their size. Arrange them in small groups on a plate for color contrast.
In a small bowl, place 200 g of soy yogurt. Squeeze the juice of a lemon (about 30 g) directly into the yogurt. Peel and finely chop or press 10 g of garlic and add it to the yogurt. Add 2 g of salt and 1 g of freshly ground pepper. Whisk or stir vigorously with a spoon for 30-60 seconds until a smooth, uniform consistency is achieved.
Try the dip with a teaspoon. If the dip is too sour — add a teaspoon (15 g) of olive oil (optional) and mix again; if it's bland — add a pinch of salt or more lemon juice, half a teaspoon at a time. Optionally, add finely chopped dill (10 g) and gently fold it in.
Transfer the dip to a small bowl and place it in the center of a plate or platter. Arrange the vegetables around the bowl in groups (carrot, cucumber, pepper, cherry tomatoes, radish) - either in a radial pattern or in bands of color. Finally, garnish the dip with a few sprigs of dill and optionally a drizzle of olive oil (a few drops). Chill everything in the refrigerator for 5-10 minutes before serving to allow the flavors to meld.
A snack consisting of raw vegetables and dips is known in France as 'crudités' and has been popular at parties since the mid-20th century as an elegant, light appetizer.
Serve the dip and vegetables well chilled. Arrange the vegetables in color groups for a nice visual effect. You can add additional dips (hummus, roasted eggplant spread) and bread such as crackers or baguette. Light sparkling water, iced tea, or fruit wine pair well for drinking.
Store the dip in an airtight container in the refrigerator for up to 48 hours. It's best to store vegetables separately in the refrigerator, in a container with a damp cloth (carrots, radishes) or in a plastic container without soaking. Do not drizzle the vegetables with dip for longer than 30 minutes, as they will lose their crunch.
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