Return cucumber mixture to food processor; drizzle in 1 teaspoon olive oil; pulse until well combined; taste for salt and pepper (see recipe notes about pepper)
1 teaspoon olive oil, salt and pepper to taste
Pulse to desired consistency; give it 2-3 quick pulses, if you want it thinner, pulse it a few more times; cover and refrigerate until ready to serve
Notes
English cucumbers are larger than regular (slicing) cucumbers and they're also seedless; if you don't have an English cucumber, use a regular slicing cucumber
This recipe uses 1/2 of an English cucumber; if you don't have an English cucumber, use a whole "regular" cucumber; try to remove most of the seeds
Garlic - if you don't have fresh, use minced or garlic powder; just start adding it in small increments until you get it to your likingNo lemon? Substitute with a smidgen of white vinegarSalt and pepper - if you want to add either, I recommend using a smidgen of salt and a pinch of ground white pepper (white pepper is stronger than black pepper, so GO EASY on the pepper)Want to thin the sauce? Whisk in a little water