Peel the cucumbers and halve lengthwise. Scoop out the seeds and discard. Chop the cucumber into 1/2-inch (1 cm) cubes and place in a bowl with the chopped onion. Cut the tomatoes into 1/2-inch (1 cm) cubes and add to the cucumber. Add the cilantro.
Blend the yogurt together with the salt and cumin; pour over the vegetables. Toss gently, taste for seasoning, and refrigerate to chill completely.
Wine Pairing(s)
Salvador Poveda Monastrell/2
Dominio de Eguren Protocolo Red
Vega Sindoa Tempranillo-Merlot
Martin Codax 'Ergo' Tempranillo
Chivite Coleccion 125 Reserva
Capcanes Mas Donis
Lan Reserva Vina Lanciano
Descendientes de J. Palacios 'Petalos' Bierzo
Conde de Valdemar Gran Reserva
Gloria de Ostatu Rioja
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