3 large cucumbers
3 large tomatoes
2 tbsp. salt
4 bunches fresh dill weed
4 to 6 garlic cloves, crushed
1 c. plain yogurt
1/4 c. olive oil
chili powder to taste
8 Turkish black olives

Peel cucumbers. Slice lengthwise and discard seeds. Peel and seed tomatoes; dice. Put in bowl and cover with salt. Mix well. Chill for 1 hour. Chop dill. Combine remaining ingredients. Add and mix gently. Chill, covered, 2 hours. Drain liquid before serving.