Ingredients:
1 large cucumber, peeled (see note)
1 tsp salt
1 kg Greek-style natural yoghurt
1/2 tsp white pepper
1 tsp lemon
1 tsp crushed garlic
1 tsp olive oil
1 tsp white vinegar
Method:
1. Dice cucumber, place it in a food processor and add salt. Blend for approximately 20 seconds.
2. Pour blended cucumber through a strainer to separate the liquid from the pulp.
3. Discard the liquid and place the pulp in a mixing bowl. Add remaining ingredients and mix with a wooden spoon.
4.Pour well mixed ingredients onto a decorative serving dish. Dress the dip with slices of red capsicum and sprigs of parsley. Serve with slices of freshly baked homemade bread.