Source: The Olive Tree - Honolulu, Hawaii

4 cups plain yogurt (see note)
1 Japanese cucumber, chopped, skin on
4 cloves garlic, crushed
1/4 cup fresh mint, chopped, or 1 teaspoon dry
1 tablespoon fresh dill, chopped, or 1 teaspoon dry
1 tablespoon vinegar
Salt and pepper to taste

Line a strainer with a piece of cheesecloth and suspend over a bowl. Pour yogurt over cheesecloth. Excess liquid in the yogurt will drain into the bowl. Refrigerate overnight or until yogurt is reduced by one-third.

Combine strained yogurt with remaining ingredients and refrigerate at least 6 hours.

NOTE: Mojarrad suggests making your own yogurt for this dish. Bring 1 gallon milk to a boil; turn off heat and cool to 110 to 115 degrees F. Mix 1/2 cup plain yogurt into a small amount of warm milk, then add the mixture to the pot of milk. Pour into a non-corrosive covered container. Place in a foam ice chest and let sit overnight. Refrigerate two days before using. Makes about 4 cups.

Approximate nutritional information, per 1/4 cup per serving (not including salt to taste): 40 calories, 2 g total fat, 1 g saturated, 10 mg cholesterol, 30 mg sodium, 1.5 g protein, 4 g carbohydrate