Cucumber-Yogurt Sauce

1. 1

   Peel, halve, and slice into half-moons: 1 medium cucumber.

2. 2

   Toss in a medium-size bowl with: A pinch of salt.

3. 3

   Allow to sit for 10 minutes.

4. 4

   Drain off any liquid that has collected.

5. 5

   Stir in: 3/4 cup whole-milk yogurt, 1 small garlic clove, pounded to a puree, 1 tablespoon olive oil, 2 mint sprigs, leaves only, cut in chiffonade.

6. 6

   Grate the cucumber instead of slicing it, for a smoother sauce.

7. 7

   For a little spice, add a pinch of pulverized dried red pepper such as marash or cayenne.

* Per serving · 4 servings · Values may vary.

No additional tips available.