1 English (hothouse) cucumber
Kosher (coarse) salt
2 cups plain yogurt
1 to 2 teaspoons crushed garlic
2 tablespoons extra-virgin olive oil
2 tablespoons crushed dried mint leaves
1 teaspoon toasted cumin seeds
Fresh mint leaves, for garnish
Directions:
Grate the cucumber coarsely into a colander. Sprinkle generously with salt, and allow to stand for 15 to 20 minutes. Then rinse off the salt and let drain.
Combine the yogurt, garlic, olive oil, dried mint leaves, cumin seeds, and salt to taste in a bowl, and whisk until smooth and creamy.
Pat the cucumbers dry, and combine them with the yogurt sauce. Taste and adjust the salt. Cover, and chill for at least 1 hour. Garnish with fresh mint leaves.
