Yogurt - cucumber sauce

Yield: 3 Cups

Measure Ingredient
1 \N Large seedless cucumber, -peeled and finely diced
2 cups Plain low-fat yogurt
2 tablespoons Honey
2 teaspoons Finely shredded fresh mint
2 \N Garlic cloves, minced
1 teaspoon Olive oil
\N \N Pinch cayenne pepper
\N \N Kosher salt

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.

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