1 1/3 cups plain yogurt
1 cup English cucumber, grated and squeezed dry
2 teaspoons olive oil
2 teaspoons lemon juice
1-2 clove garlic, smashed
1/4 teaspoon salt
1/4 teaspoon pepper
Set yogurt in a cheesecloth lined sieve over a bowl.
let drain in refrigerator until reduced to 1 cup.
At least 4 hours (make ahead: refrigerate for up to 24 hours).
Stir in cucumber, olive oil, lemon juice, garlic, salt and pepper.