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Yogurt and Cucumber Raita
Colin Cowie
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Any kind of yogurt will do, but for a richer, creamier result, try using the Greek variety.

Servings: Makes 2 cups
Ingredients
  • 1 large cucumber , peeled, halved lengthwise, seeded and very thinly sliced or 1/2 large seedless hothouse cucumber , thinly sliced
  • 1 cup plain yogurt
  • 2 tablespoons cilantro
  • 1/2 teaspoon salt
  • Ground white pepper , to taste
Directions
In a serving bowl, mix all ingredients. Cover and refrigerate up to 24 hours before serving. Serve chilled.
From the March 2007 issue of O, The Oprah Magazine

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