- 2 (8 ounce) containers containers plain yogurt, without gelatin
- 1 large cucumber, peeled
- 2 tablespoons Filippo Berio Olive Oil
- 1 tablespoon white vinegar
- 2 cloves garlic, minced
- Salt and white pepper
- Line large plastic colander or sieve with large piece of double thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate until liquid no longer drains from yogurt, about 24 hours.
- Remove yogurt; place in medium bowl. Discard liquid.
- Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels.
- Stir cucumber, olive oil, vinegar and garlic into yogurt. Season to taste with salt and pepper. Cover; refrigerate at least 1 hour before serving.