1 cup whole, plain yogurt
1 medium cucumber
2 garlic cloves
1 Tbl Greek olive oil
1 Tsp lemon juice
Peel the cucumber. Smash the garlic into a paste. Place a piece of cheese cloth or a coffee filter into a round mesh sieve. Put the sieve into a large bowl. Spoon the yogurt into the cheese cloth or coffee filter. Allow the water from the yogurt to drip out for about 4 hours.

Grate the cucumber with an old fashion metal grater. Do the same trick as above with the sieve, filter, and bowl, but press the cucumber debris, until very little water exudes.

In a bowl, combine yogurt, cucumber, garlic, olive oil, lemon juice and salt and pepper to taste. Cover and allow the flavors to ripen in the refigarator for 2 hours.