This sauce is a version of a raita, the cooling South Asian yogurt sauce, which is often seasoned with cumin seed, cinnamon, and cayenne. Try different varieties of cucumber such as lemon, Armenian, or Japanese. If the cucumbers have large seeds, use a spoon to scrape them out after you cut the cucumbers in half. A cool growing season sometimes yields bitter cucumbers, so taste each cucumber; a bitter cucumber will spoil the sauce.

　　

Ingredients

makes about 1 1/2 cups

　　1 medium cucumber

　　A pinch of salt

　　3/4 cup whole-milk yogurt

　　1 small garlic clove, pounded to a purée

　　1 tablespoon olive oil

　　2 mint sprigs, leaves only, cut in chiffonade

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Allow to sit for 10 minutes. Drain off any liquid that has collected. Stir in: 3/4 cup whole-milk yogurt, 1 small garlic clove, pounded to a purée, 1 tablespoon olive oil, 2 mint sprigs, leaves only, cut in chiffonade.

　　

Variations

Step 4

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

　　

Step 5

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

　　The Art of Simple Food