By Jane Grigson
This favourite eastern Mediterranean combination can be served as a salad or as a sauce with grills and roast meat. By diluting it with water, you can also make a delicious, chilled summer soup. If you use sheep’s milk yogurt, omit the cream.
Put the cucumber in a colander mixed with 15 ml spoon (1 tablespoon) salt. Weight down with a plate. Leave 1 hour and then drain on kitchen paper towelling. Crush the garlic, with a little salt, to a cr