1 medium-sized cucumber (about 1/2 lb.)
2 c. yogurt
2 tsp. white vinegar
1 tsp. olive oil
1 tsp. salt
2 tsp. finely cut fresh mint
1 tsp. finely cut fresh dill
1 clove garlic, crushed

With a small, sharp knife, peel cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Discard the seeds and grate the cucumber coarsely. There should be about 1 cup. In a deep bowl, stir the yogurt with a whisk or large spoon until it is completely smooth. Gently but thoroughly beat in the grated cucumber, vinegar, olive oil, mint, dill, garlic and salt. Do not overbeat. Taste for seasoning, adding more salt if necessary. Refrigerate the soup for at least two hours, or until it is thoroughly chilled. Serve 2 to 4.