Cucumber-Tomato Raita

• 1 medium cucumberpeeled, halved, seeded and coarsely shredded
• 1 small tomatohalved, seeded and finely diced
• Kosher salt
• 3/4 cup plain whole-milk yogurt
• 1/4 cup sour cream
• 1 small jalapeno, seeded and minced
• 2 tablespoons chopped mint, plus more for garnish
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cumin

1. Place the cucumber and tomato in a fine strainer set over a bowl and sprinkle with 1/4 teaspoon of kosher salt.
2. Let stand for 20 minutes.
3. Lightly press the cucumber-tomato mixture to release any excess liquid and transfer the mixture to a serving bowl; discard the liquid.
4. Stir in the yogurt, sour cream, minced jalapeno, 2 tablespoons of chopped mint and the lemon juice and cumin.
5. Season the raita with salt, garnish with chopped mint and serve.

tomatohalved, kosher salt, milk, sour cream, jalapeno, mint, lemon juice, ground cumin

Taken from www.foodandwine.com/recipes/cucumber-tomato-raita (may not work)