European cucumber or 3 Persian cucumbers, finely chopped or grated

Salt

2 cups lowfat drained yogurt

2 to 3 garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with 1/4 teaspoon salt

2 tablespoons chopped fresh mint (more to taste)

Freshly ground pepper

2 tablespoons extra virgin olive oil (optional)

Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer, and refrigerate for at least two hours (preferably four hours or longer). Transfer to a covered container and refrigerate again.

Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.

Beat together the yogurt, garlic, mint, salt and pepper to taste, and olive oil. Stir in the cucumbers. Adjust seasonings and serve.