2 cups of yogurt
1 garlic clove
2 Tbsp. red wine vinegar or lemon juice
2 Tbsp. olive oil
1/2 Tbsp. dill
Strain the yogurt through a double thickness of cheesecloth for at least 2 hours. Peel, seed, and dice the cucumbers, sprinkle with salt, and let sit in a colander to drain while the yogurt is draining. Put cucumbers, garlic, yogurt, vinegar, oil, and dill in a food processor or food chopper and process until well combined. Add salt to taste.