Ingredients
- 1 unpeeled cucumber
- 1 clove garlic
- 1/2 lemon
- 475 ml yogurt (plain)
- 120 ml olive oil
- 3 gr 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.
