BVC Eats: Cress and OJ raita

This simple raita makes a cold, green, slightly bitter, creamy topping for curry. Thinned, it can be a simple cold soup.

I use Cabot 10% fat plain Greek yogurt. This is so thick and rich, it’s almost ice cream. I also love their vanilla flavor 10% Greek yogurt, which is actually better than ice cream, and you can say I said so.

1 cup watercress leaves, well rinsed
16 oz plain Greek yogurt
¼ cup orange juice, with pulp
1 teaspoon sugar
1 very small clove of garlic
½ teaspoon salt
2 cardamom pods, seeds peeled and crushed in a pestle
pinch cayenne

Put all the ingredients in the blender on high speed until the cress is completely smooth and all its fibers are broken down.

Refrigerate for up to a day. Serve cold.