Yield: 3 Cups
|1||Large seedless cucumber, -peeled and finely diced|
|2 cups||Plain low-fat yogurt|
|2 teaspoons||Finely shredded fresh mint|
|2||Garlic cloves, minced|
|1 teaspoon||Olive oil|
|Pinch cayenne pepper|
In a medium bowl, combine the cucumber, yogurt, honey, mint garlic, olive oil and cayenne. Refrigerate for at least 1 hour or overnight.
Season with salt just before serving.
Reprinted from Food and Wine Magazine, July 1996.