Ingredients

• ¾ English cucumber, partially peeled (striped) and sliced 
• 1 teaspoon kosher salt divided
• 4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves, if you don’t want it to be too strong)
• 1 teaspoon white vinegar
• 1 tablespoon Olive Oil
• 2 cups plain yogurt
• ¼ teaspoon ground white pepper

Instructions

1. Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid). 
2. In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
3. Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper. Stir to combine well. 
4. Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.