1 Large cucumber
1 clove of garlic
3 cups of yogurt
3 tbs cooking olive oil
1/2 cup water
1 tbs dried mint or thyme
salt
Chop cucumber in small cubes. In a separate bowl mix yogurt, garlic, water, mint or thyme oil and salt. Stir until mixture is consistency of thick soup. Add cucumbers and stir. Cover and place the bowl in refrigerator. Serve cold in small individual bowls.