Yield: 3 Cups
| Measure | Ingredient |
|---|---|
| 1 | Large seedless cucumber, -peeled and finely diced |
| 2 cups | Plain low-fat yogurt |
| 2 tablespoons | Honey |
| 2 teaspoons | Finely shredded fresh mint |
| 2 | Garlic cloves, minced |
| 1 teaspoon | Olive oil |
| Pinch cayenne pepper | |
| 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.