Peel 1/2 of an English or Persian cucumber. Cut in half lengthwise; scoop out seeds. Shred on the large holes of a grater or finely chop (about 1 cup). In a medium bowl combine cucumber, 1 cup plain Greek yogurt, 1/3 cup shredded carrot, 2 Tbsp. each chopped fresh mint and cilantro, 1/2 tsp. lemon zest, 1 Tbsp. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Cover; chill at least 1 hour. Makes 1 2/3 cups.