If using regular yogurt: Fold cheese cloth into 6 layers and place over sieve. Place sieve layered with cheese cloth over a bowl allowing 2 inch space below sieve to collect excess liquid without touching bottom.
Scoop yogurt into cheese cloth and wrap cheese cloth around yogurt. Cover all with plastic wrap. Allow to sit in refrigerator over night until liquid had drained from yogurt.
Scrape yogurt with rubber spatula from cheese cloth into non-metal bowl.
Peel cucumbers and cut in half lengthwise Using a teaspoon, scoop out seeds. Discard seeds. Cut each half into 6 fairly even slices lengthwise. Cut crosswise to make approximately ¼ to ½ inch dices.
Stir in remaining ingredient and let flavors meld in refrigerator for 2 or more hours. Adjust seasoning if needed
Notes
This is called Summer Soup, but I have always had it as more of a salad. Do not strain the yogurt, or add water, if you want to make it more soup-like as they do in many other cultures.