INGREDIENTS
1 cucumber, peeled, halved and seeded
1 cup plain whole-milk yogurt
1/2 teaspoon salt
pinch of chili powder
METHOD
Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
Stir together cucumber, yogurt and salt in a small bowl. Refrigerate in an airtight container up to 1 day. Stir before serving and sprinkle with chili powder.
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