1 c. sour cream
1 sm. clove garlic, peeled and crushed
1 tbsp. vinegar
Salt and pepper to taste
2 tbsp. olive oil
1 tbsp. fresh mint, chopped
1 lg. cucumber
Fresh lettuce leaves

Place the crushed garlic in the vinegar and let stand for several minutes. Drain the vinegar into a medium bowl and discard the garlic. Stir the sour cream, olive oil, salt, pepper and mint into the vinegar. Peel the cucumber and either cut into slices or into thin two-inch strips. Put the cucumber pieces into the sour cream mixture and refrigerate covered several hours. Serve over fresh lettuce leaves. Makes about 4 servings.