TZATZIKI (serves 6-8)
4 cucumbers
3 cloves garlic, peeled & minced
1 TBL olive oil
Salt & pepper to taste
2 cups yogurt or yogurt & sour cream mixed
Peel & seed the cucumbers & put through a fine grater (not a blender). Allow to drain in a colander until the juices have stopped running.
In a small bowl, mash the garlic with the olive oil, salt & pepper. Stir in the cucumbers & yogurt. Chill, covbered for 1 hour or more. ~~Discover Dayton

ATJAR KETIMUN (serves 8)
2 cucumbers, peeled, seeded & cut into 1" slices
Salt
1/2 cup vinegar
3 TBL sugar
1/4 cup water

Sprinkle the cucumbers lightly with salt & let stand 20 minutes. Drain. Heat the vinegar, sugar & water & boil 2 minutes. Remove from heat & cool.
Add the cucumbers & let the mixture stand several hours before serving.~~Craig Claiborne

Here's another:

GAZPACHO (serves 8)
1 cucumber, peeled & cut into chunks
1/2 green bell pepper, seeded & cut into chunks
1 small onion, cut into chunks
2 tomatoes, peeled
1/2 ripe avocado, peeled
4 cups tomato juice
3 TBL olive oil
2 TBL wine vinegar
1/2 tsp dried oregano
Salt to taste

Using the steel blade of a processor, coarsely cop the cucumber. Transfer to a bowl. Process the green pepper & onion until finely chopped. Add to the cucumber. Cut the tomateos into 1/4" cubes. Cut the avocado into 1/2" cubes. Add the tomateos & avocado to the cucumber along w/the tomato juice, oil, vinegar, oregano & salt. Chill at least 2 hours.~~Far by the Sea

Thanks Ginger will try them both.