Peel and grate the cucumber with a box grater. Place in a fine mesh over a bowl and sprinkle with a pinch of salt to release the liquid. Transfer to a tea towel or double cheese cloth and squeeze the excess liquid. Set aside.

In a small bowl, combine grated garlic cloves, extra virgin olive oil, distilled vinegar, kosher salt and fresh dill. Set aside.

Note: It's important to grate the garlic so it disappears into the yogurt.

In a separate bowl, whip the yogurt. Slowly add the garlic and olive oil mixture and whisk to combine. Taste and re-season, as needed. Add the cucumber mix to combine.

Refrigerate at least two hours, best overnight. Serve chilled.