Tzatziki

You can use a blender or food processor to make this, but I find it more satisfying to use simple kitchen tools. The result will be chunkier, but just as delicious and refreshing.

2 medium cucumbers, seeded and grated (see step 1)
1 Tbsp salt (for salting cucumbers)
3 cups plain Greek yogurt
3 Tbsps lemon juice (about 1 lemon)
1 garlic clove, minced
1 Tbsps fresh dill, finely chopped
Salt, to taste
Black pepper to taste

1. Peel the cucumbers, cut them in half lengthwise and scrape out seeds all the seeds to reduce the amount of water from the cucumber. Grate the cucumber and, in a colander sprinkle the Tbsp of salt over it and give it a good mixing; let this stand for about 30 minutes to sweat the cucumber to reduce the water even more. After 30 minutes, take handfuls and squeeze out as much water as possible and plop into a bowl.
2. Mix up the sweated cucumbers to loosed the bits, and add the garlic, lemon juice, dill, and some black pepper, then mix in the yogurt. Taste before adding any extra salt since you'll already have salt added from the cucumber. Let it sit for about an hour (two if you refrigerate) to allow the flavours to blend before serving.