- 1 hothouse cucumber, peeled, seeded, and diced
- 1 cup fat-free plain yogurt (preferably Greek style)
- 1 teaspoon kosher salt
- 1 clove garlic, minced
- 1⁄4 teaspoon ground cumin
- Cayenne pepper (optional)
Sprinkle cucumber with salt in a strainer and let rest for 30 minutes. Meanwhile, combine yogurt, salt, garlic, and cumin in a
bowl. Rinse cucumber under running water and squeeze dry in a paper towel. Add cucumber to yogurt mixture. Stir to blend. Season to taste with cayenne pepper, if desired.