1 Large cucumber
2 cups Yogurt, plain
2 tsp white vinegar
1 tsp Olive oil
2 tsp Mint, finely cut
1/2 tsp Dill, finely cut
1 tsp Salt
4 sprigs of Mint

Peel the cucumber and slice it lengthwise into halves. Scoop out all the seeds and then grate the cucumber coarsely.

Mix the yogurt in a large bowl until smooth. Mix in the grated cucumber, vinegar, mint, dill, and salt till completely incorporated.

Refrigerate for at least 3 hours in advance. When ready to serve pour into a bowl and garnish with sprigs of mint.

Serves 4