Cucumber Raita

Serves 4 to 6

2 large cucumbers
1 cup yogurt
1/2 teaspoon kosher salt
Cilantro leaves and Serrano peppers sliced into rings (optional)

If you have the time, and especially if you are using low- or no-fat yogurt, line a colander with cheesecloth or a clean cotton dish towel, put the yogurt in the towel and place the colander on a dinner plate. Let sit for an hour. You could also use Turkish yogurt, which is much thicker and creamier.

Peel the cucumbers, slice lengthwise and scrape out the seeds with a spoon. Grate the cucumbers (or chop into small dice) and place in a colander. Add the salt and let sit for 30 minutes. Rinse well and shake dry.

Combine the cucumber and yogurt. Garnish with cilantro leaves and Serrano rings just before serving, if desired.

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