We’ve taken traditional raita, a mix of yogurt, cucumbers, some heat and spices, and placed it into a cute little cucumber cup—making for a hydrating, refreshing summer treat.

These cucumber cups make a nice statement plated in rows. Love these as one-bite offerings at a party. See our other recipes for summer entertaining at this link.  We love the idea of plating in stripes, and using striped patterns on the table. So orderly.

MAKES ABOUT 20 MINI CUPS

MAKE THE RAITA

2 cucumbers, peeled, seeded, grated
1 1/2 tsp salt
1 clove garlic, crushed
1 red onion, minced
1 jalapeño, cut into thin strips
1 1/2 TB dill, chopped
1 CUP Greek yogurt

Toss grated cucumbers with rest of ingredients. To get rid of the excess liquid, push through a mesh strainer in batches.

 

MAKE THE CUPS

2 english cucumbers

Peel cucumbers and slice into 1-inch rounds. To create the hollows: insert a small knife at an angle into the top of the slice, and spin with the other hand. Discard the center.

TO SERVE

dill, for garnish

With a small spoon, fill each cavity of the cucumber cups first. Then add a small dollop on top of each, and garnish with a small sprig of dill.

See the formula for throwing a fresh and fabulous summer bbq in 16 Summer Fare