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1 cup grated, peeled English cucumber, 1 ½ cups plain low-fat yogurt ( or goats yogurt ), ½ tsp salt, 2 crushed garlic cloves, ¼ cup chopped green onions, 1 tsp extra virgin olive oil. Squeeze moisture out of cucumbers using a paper towel until barely moist. Spoon yogurt onto several layers of heavy duty paper towels, cover with more layers and let stand for 5 minutes. Scrape into bowl with the cucumbers, add the rest of the ingredients and chill. Serve with salads, olives and freshly baked bread or pita bread.
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