Cucumber-Tomato Raita

1. 1

   Place the cucumber and tomato in a fine strainer set over a bowl and sprinkle with 1/4 teaspoon of kosher salt.

2. 2

   Let stand for 20 minutes.

3. 3

   Lightly press the cucumber-tomato mixture to release any excess liquid and transfer the mixture to a serving bowl; discard the liquid.

4. 4

   Stir in the yogurt, sour cream, minced jalapeno, 2 tablespoons of chopped mint and the lemon juice and cumin.

5. 5

   Season the raita with salt, garnish with chopped mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.