Peel the cucumber.

Cut the cucumber in half lengthwise and scrape out the seeds.

Dice the cucumber into small pieces.

In a serving bowl, combine the yogurt and water.

Whisk the yogurt and water together until smooth.

Add the olive oil, red wine vinegar, Tabasco sauce (if using), salt, and smashed garlic clove to the yogurt mixture.

Whisk all ingredients together thoroughly.

Stir in the diced cucumber and chopped mint.

Chill in the refrigerator for at least 20 minutes, or until ready to serve.

Remove the smashed garlic clove before serving.

Ladle the soup into bowls and serve.