Grate the cucumber, mix in a bowl or a sieve with 1/2 tsp salt and let it steep for at least 10 minutes. The salt now removes liquid from the cucumber.

Chop or press the garlic very finely. Mix with soy quark, lemon juice and olive oil.

Carefully squeeze the resulting liquid out of the grated cucumber. Put the cucumber in the soy curd and season with salt and pepper. If you have the time, let it sit for a couple of hours before serving.