Mediterranean Cucumber and Yogurt Salad

This recipe is from the New York Times, Recipes for Health. I love this salad on everything...it really spices up a wrap or grilled chicken with flat bread, yum! I've never eaten it as a soup...

1 European cucumber finely chopped or grated
Salt
2 cups drained yogurt * ( I use Non-Fat yogurt )
2 to 3 garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with 1/4 teaspoon salt
2 tablespoons chopped fresh mint (I use dill)
Freshly ground pepper
2 tablespoons extra virgin olive oil (optional, I don't usually add this)

1. Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.

2. Beat together the yogurt, garlic, mint (or dill) and olive oil, and salt and pepper to taste. Stir in the cucumbers. Adjust seasonings and serve.

To serve as a soup, place a couple of ice cubes in each of four to six bowls. If you wish, thin out the cucumber-yogurt mixture with a little water. Spoon into the bowls.

Variations:

Add 1/4 to 1/2 cup finely chopped walnuts, and stir in with the other ingredients.

Substitute 1 tablespoon walnut oil for 1 tablespoon of the olive oil.
Add 1 tablespoon fresh lemon juice or white wine vinegar
Yield: Four servings, 58 calories (without olive oil, using non-fat yogurt.)

Advance preparation: Don’t make this too far ahead, as the cucumber continues to release water into the salad and the flavors and color will fade.

To drain yogurt...

*Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer, and refrigerate for at least two hours (preferably four hours or longer). Transfer to a covered container and refrigerate again.

I usually use a double layer of paper towels since I never have cheesecloth laying around and let it set overnight.