Monday, March 28, 2011

Cucumbers with Yogurt and Mint














1 medium cucumber, peeled and seeded, see instructions if you need them
1 cup plain yogurt, see instructions below
¼ cup chopped fresh mint
Salt to taste
1/8 teaspoon cayenne pepper


1. Dice the cucumber into ¼-inch cubes and place in a bowl.
2. Add the remaining ingredients and stir to combine.
3. Serve immediately or make an hour or two in advance and refrigerate until ready to serve.

Variations: You can add a small amount (or a large amount if you like) of finely minced or pressed fresh garlic. With fresh garlic, I always start with a small amount, taste the dish, and add more if it seems to warrant it.

Makes about 3 cups
Adapted from Annie Somerville’s Fields of Greens

How to drain soupy yogurt

1. If your yogurt is too soupy, strain 2 cups of the soupy stuff through a double thickness of paper towels lining a sieve, set over a good-sized bowl or pitcher.
2. Allow the yogurt liquid to drain until the yogurt is the thickness you desire. Empty the liquid if it threatens to reach the sieve.

No comments:

Post a Comment