2 cups of peeled, seeded, and chopped cucumber
1 ½ cups Greek yogurt, (if you are eating dairy free, try a coconut greek or regular yogurt, Cocojune is great!)
1/2 tsp cumin seeds
¼ tsp coriander ground
¼ – ½ tsp salt
2 Tablespoons finely chopped mint
Sprinkle of cayenne pepper, if you like a pop of heat. I sprinkle a touch, for my husband.
(If you have high pitta like me: heat in the body, then try sweet paprika instead.)
Parsley sprigs for garnish

Toast the cumin and coriander gently in an iron skillet and then grind.

Combine yogurt, cumin, coriander, salt, and mint in a serving bowl, and mix well.  Add cucumber and mix gently.

If desired, add a sprinkle of cayenne and a few parsley sprigs as garnish.

Optional: add ¼ cup chopped cilantro. Nice and cooling.

Enjoy!