1/2 c Hothouse cucumber
-peeled, seeded & grated Salt; to taste 12 c Thick yogurt
1 Garlic clove; minced
1 Lemon, optional
-finely grated zest & -juice only 2 tb Finely chopped fresh dill
2 tb Finely chopped fresh mint
2 tb Fruity olive oil
1 c -Water (approximately)
Salt the grated cucumber lightly to season it. Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber. Add the garlic, lemon zest and juice (if using), dill, mint, and olive oil. Stir well, adding water, until it is the consistency of thick soup. Serve well chilled in small bowls, with a table full of ‘mezethes’.