1 medium cucumber, peeled, seeded and coarsely chopped
2/3 c plain, unsweetened yogurt
2 Tbsp minced red onion
1 Tbsp olive oil
2 tsp white vinegar
1/4 tsp salt
2 tsp chopped fresh dill

Puree cucumber, yogurt, onion, oil, vinegar, salt and dill in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches. Makes 1 1/2 cups

Recipe from Farm-Fresh Recipes.