Serve this to cool off Indian food, or next to grilled spicy fish or chicken.
2 medium cucumbers
2 cups yogurt
1 pinch cayenne pepper
Chopped fresh mint leaves, optional
Peel cucumbers if desired. Cut in half lengthwise. Scoop out seeds with a teaspoon if they are hard. Cut the flesh into small dice or thin slices and season with salt.
Fold in the yogurt and season with cayenne to taste and more salt if needed. Add mint leaves if desired.
Makes 3 to 4 cups.