Peel and seed the cucumber; put through a fine grater. Allow to drain in a colander until the juices have stopped running. Hand squeeze remaining liquid from cucumber.

In a small bowl, mix the grated cucumber, garlic, olive oil, salt, yogurt and pepper. Chill covered for one hour or more. Serve as a dip with crackers, toasted pita wedges or raw vegetables. Yield: 4 servings.