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Peel and dice the cucumbers. Put the cucumbers in a bowl. Pound the
garlic cloves in a mortar with 1 teaspoon of salt. While whipping
the yoghurt with a fork or whisk, pour in ½ glass of water gradually
and mix with yoghurt. Add the cucumbers and garlic to the yoghurt
and mix again. Put the olive oil, vinegar and ice cubes into the
bowl. Decorate the salad with chopped fresh mint leaves or dried
mint.
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