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 sliced1 cup plain yogurt2 tablespoons cilantro1/2 teaspoon saltGround white pepper , to taste
In a serving bowl, mix all ingredients. Cover and refrigerate up to 24 hours before serving. Serve chilled.