1 lemon, rind finely grated and juiced
1 garlic clove, crushed
2 cups plain yoghurt
2 Lebanese cucumbers, deseeded
1 tsp. salt and black pepper
1 tbsp. fresh dill, chopped
Blend the cucumbers, garlic, lemon juice, dill, and seasonings in a food processor. Process until combined, then stir into the yoghurt.
Place in a refrigerator for at least two hours before serving, so the flavours can infuse.