1 pt Plain Yogurt
1    Unpeeled cucumber, chopped
-fine
1    Clove garlic, crushed
1/2 c  Olive oil
Juice of 1/2 lemon
1 ts Salt

parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt.
Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast
as first course or as a side dish during dinner.