1Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl.
2Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving. If the sauce is too thick, thin it out with a few teaspoons of water until it reaches the desired consistency.
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.