Toss cucumber with a good amount of salt -- it should taste quite salted, but not salty -- and place in a colander in the sink to drain for 30 minutes. Rinse cucumber pieces, squeeze out excess liquid, and drain on paper towels.
Meanwhile, sprinkle smashed & minced garlic cloves with 1/4 tsp Kosher salt. Mash to a rough paste with a mortar & pestle or with the flat of your knife. Stir garlic paste, drained cucumber, mint, cumin, and Olive Oil into yogurt. Adjust seasonings as necessary and chill before serving.
Serving suggestions: Variations on the cucumber-yogurt theme exist all over the world as a way to temper spicy dishes. Try it dolloped on a pile of Slow Cooker Harissa Chicken (recipe here) or your favorite curry; swirl a spoonful into a serving of rice; use it as a dip for pita chips or alongside our Mushroom & Sage Lamb Meatballs (recipe here); eat it by itself for a light, cooling breakfast.
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