1 liter low-fat yoghurt (biologic)
15 gr. Dill (not dried)
3 cloves garlic
10 tablespoons olive oil
salt and pepper to taste
Wash the cucumber and cut in pieces. Chop the dill, shallots and garlic finely. Mix all the ingredients together very well with the yoghurt, lemon juice and olive oil. Add salt and pepper to taste.