Peel and halve the cucumber. Scrape out the seeds, coarsely grate, and mix with 1 teaspoon of salt. Set aside and let stand for 10 minutes. Rinse and drain the cucumber, then mix with the yogurt. Peel the garlic and pass through a press into the yogurt mixture. Mix in the vinegar and olive oil, season with salt, and set aside to let the flavors meld.
Garnish with the dill and paprika, and serve.