Recipe courtesy of Tyler Florence

Cool Cucumber Raita

Name: Cool Cucumber Raita
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 2 pints thick yogurt (recommended: Greek yogurt); 1/2 bunch cilantro leaves, chopped; 1 teaspoon cumin seed; 1 lemon, juiced; Kosher salt and freshly ground black pepper; 2 cucumbers, peeled, seeded and chopped; 2 tablespoons chopped mint leaves; Extra-virgin olive oil, for drizzling

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Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 30 min

Yield: 6 to 8 servings

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Ingredients

2 pints thick yogurt (recommended: Greek yogurt)

1/2 bunch cilantro leaves, chopped

1 teaspoon cumin seed

1 lemon, juiced

Kosher salt and freshly ground black pepper

2 cucumbers, peeled, seeded and chopped

2 tablespoons chopped mint leaves

Extra-virgin olive oil, for drizzling

Directions

Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.