Recipe from the Wyllie Fox Farm Kitchen

• 2 cups plain yogurt
• 1 english cucumber, peeled, seeds removed, finely chopped
• 3 tbsp minced fresh mint leaves
• ½ tsp salt
• ½ tsp ground cumin
• ¼ tsp paprika
• pinch sugar
• pinch cayenne

Place the yogurt in a fine mesh strainer set over a bowl & drain for 1 hour.  Discard the liquid in the bowl.

Place the drained yogurt in a medium bowl.  Add the remaining ingredients and stir well to combine.  Place, covered, in the refrigerator for 1 hour to cool & blend.  Stir well & serve.

Makes 2 cups