This is actually a Blue Apron recipe and part of a whole meal, but as we enjoyed it so much we will be making it with many other meals. We thought it would be good with seafood particularly.
1 Persian Cucumber (these are relatively small. You can use a hot house cucumber, maybe a third of it. You be the judge.)
1/2 cup Greek plain yogurt (less 2 tablespoons as you will be using this to make another dish. Menu next Monday)
Olive oil, just a drizzle
1 clove garlic, made into a paste (use a garlic press if you have one)
Salt and pepper
Grate the cucumber on the large side of a box grater. Transfer to a strainer set over a bowl; sprinkle with salt and stir to combine. Set aside to allow excess water to drain, without stirring, at least 10 minutes.
Using a spoon, press down on the salted cucumber to release as much liquid as possible. Discard the liquid and wipe out the bowl. Place the drained cucumber in the same bowl. Add the yogurt, a drizzle of olive oil, and as much of the garlic paste as you would like.
Season with salt and pepper and stir to combine. Add it as a side to any meal you feel this would go with. The original recipe has chicken. We thought it would be great with seafood. A very tasty dish and one we enjoyed with the main menu which was a Tandoori Chicken. I will share that next Monday.
I would suggest going carefully when adding the yogurt. You don't want it too soupy; maybe add a little at a time, mix and see what it looks like after each addition, until you get the consistency that you like.