Yogurt with Cucumber
& Tomato

4 servings

 

• 1 tablespoon finely chopped onions
• 1 tablespoon salt
• 1 firm, ripe tomato
• 1 tablespoon fresh cilantro, finely chopped
• 1 cup plain nonfat yogurt
• 1 teaspoon ground cumin, toasted in
     a small ungreased skillet over low
     heat for 30 sec.
• 1 medium cucumber

1. Peel cucumber and slice lengthwise into halves; scoop out seeds. Cut cucumber lengthwise into 1/8-inch-thick slices, then crosswise into 1/2-inch pieces.

2. Cut tomato into 1/2-inch thick rounds, sliced into 1/2-inch-wide strips and then into 1/2-inch cubes.

3. Combine cucumber, onions and salt in a small bowl, and mix them together thoroughly with a spoon. Let the mixture rest at room temperature over 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid.

4. Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them together gently but thoroughly. Combine the yogurt and cumin and pour over the vegetables, turning them with a spoon to coat them evenly. Taste for seasoning, cover tightly, and refrigerate at least 1 hour, or until completely chilled, before serving

Bon appetit!