1    Hothouse cucumber
Salt
16 oz Plain yogurt
3 tb Minced fresh basil
2 tb Minced fresh mint
1 tb Minced green onion
1 sm Clove minced garlic
Salt
Freshly ground pepper

Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with
salt. Drain 30 minutes.

Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic
in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1
hour. (Can be prepared 1 day ahead.)