Grate the 1 medium English cucumber on the large holes of a Grater. Transfer it to a clean Kitchen Towel or several layers of cheesecloth, wrap it up, and squeeze firmly over the sink until most of the moisture is expelled. You should end up with about ¾ cup of tightly packed grated 1 medium English cucumber. This step is critical — skipping it will make your tzatziki watery.

In a medium Mixing Bowl, combine the 2 cups yogur griego entero colado/estilo espeso, drained 1 medium English cucumber, minced 2 cloves ajo picado finamente o rallado, chopped 2 tbsp eneldo fresco picado finamente, 1 tbsp jugo de limón fresco aproximadamente medio limón, and 1 tbsp aceite de oliva virgen extra más para rociar. Stir everything together until well combined.

Season with ½ tsp sal kosher más cantidad and ½ tsp sal kosher más cantidad. Taste and adjust — add more 1 tbsp jugo de limón fresco aproximadamente medio limón for brightness, more 2 cloves ajo picado finamente o rallado for punch, or more 2 tbsp eneldo fresco picado finamente for herbiness.

Cover the Mixing Bowl with Plastic Wrap and refrigerate for at least 30 minutes before serving.

To serve, spoon the tzatziki into a shallow bowl. Use the back of a Wooden Spoon to swirl a well in the center, drizzle with a generous pour of 1 tbsp aceite de oliva virgen extra más para rociar, and garnish with a sprig of fresh 2 tbsp eneldo fresco picado finamente or a pinch of paprika if desired. Serve chilled.